| 11 | 35 | 315 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 5 min | 30 min | 3 |
| 1 cup | Arborio rice |
| 4 cup | Vegetable stock/broth, low sodium |
| 1/2 small shallot(s) | Shallots (chopped fine) |
| 1 clove(s) | Garlic (chopped fine) |
| 10 medium spear(s) | Asparagus |
| 1 cup | Sugar snap peas |
| 1 cup | Radish |
| 1 tbsp | Butter, vegan (optional) |
| 1 tbsp | Cashew cheese/guyere (optional) |
| 1 tsp | Coconut oil |
| 1 pinch | Salt and pepper |
1. Place the cleaned vegetables on an over tray and roast for 10 to 20 min in a 350 oven. Depending how crisply you like to serve them.
2. In a large sauce pan add the coconut oil.
3. sauté the shallot and garlic for 3 minutes.
4. Add the rice, till the rice is slightly toasted.
5. Start adding the broth, little, by little, and keep stirring until all liquid is gone and the rice is soft and has a porridge consistency.
6. Add salt and pepper to taste.
7. Turn the heat off and stir the cheese and or butter for extra creaminess and flavor.
8. serve with the roasted vegetables topped with micro greens!
| Grain | 1.7 |
| Meat Alternative | 0.2 |
| Vegetables | 2.1 |
