Recipe Image

Vegan Spring Risotto

  • 45 m
  • 45 m
Diabetic Living Magazine
“Who doesn't love a creamy dish of risotto? Fennel adds a light, fresh taste to this no-cheese vegan version, which is bursting with crisp-tender asparagus and green beans, peppery arugula, and zesty radishes.”


    • 1 tablespoon olive oil
    • 1 medium fennel bulb, trimmed and chopped
    • 2 cloves garlic, minced
    • 1 cup arborio rice
    • 1 (14 ounce) can vegetable broth
    • 1¾ cups water
    • 12 ounces fresh asparagus and/or green beans, trimmed and cut into 1-inch pieces
    • 2 cups coarsely chopped fresh arugula or spinach
    • ½ cup chopped radishes
    • ¼ cup chopped fresh Italian parsley
    • ¼ cup chopped fresh mint or basil


  • 1 Heat oil in a large saucepan over medium heat. Add fennel and garlic; cook about 5 minutes or until the fennel is tender, stirring occasionally. Add the uncooked rice. Cook about 5 minutes or until the rice is golden brown, stirring frequently. Remove from heat.
  • 2 Meanwhile, bring broth and the water to boiling in a medium saucepan. Add green beans, if using. Cover and cook for 5 minutes. Add asparagus, if using. Cover and cook for 2 to 3 minutes more or just until the vegetables are tender. Using a slotted spoon, transfer the vegetables to a bowl, reserving the broth mixture in the saucepan. Set the vegetables aside. Reduce heat; cover and keep the broth mixture simmering.
  • 3 Carefully stir 1 cup of the broth mixture into the rice mixture. Cook, stirring frequently, over medium heat until liquid is absorbed. Stir another 1 cup of the broth mixture into the rice mixture. Continue to cook, stirring frequently, until liquid is absorbed. Add another 1 cup of the broth mixture, ½ cup at a time, stirring frequently until the broth is absorbed. (This should take 18 to 20 minutes total.)
  • 4 Stir in the remaining broth mixture. Cook and stir until rice is slightly firm (al dente) and creamy. Stir in the cooked asparagus and/or beans, the arugula (or spinach), radishes, parsley, and mint. Serve immediately.
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