Serves 2-3

This Spring Pea & Asparagus Risotto is a light and refreshing take on a classic, made with cauliflower rice and seasonal vegetables for a clean, wholesome meal. Finished with a touch of lime and fresh herbs, it’s a simple way to support digestion and feel your best.

Ingredients (organic/biodynamic)

• 2 c. cauliflower rice
• 1 c. fresh or frozen peas
• 1 c. asparagus, chopped
• ½ c. mushrooms, diced
• 2 cloves garlic, minced
• ½ c. vegetable broth (plus more as needed)
• 1 Tbsp. chickpea miso paste (soy-free)
• 1 Tbsp. lime juice
• Fresh herbs (parsley or basil)

Instructions:

1. Sauté garlic and mushrooms in a splash of veggie broth over medium heat until softened.
2. Add cauliflower rice, peas, asparagus, and remaining broth. Cover and cook for 5 minutes or until vegetables are tender.
3. In a small bowl, whisk the miso paste with a splash of warm broth or water to dissolve it, then stir into the pan.
4. Add lime juice and fresh herbs. Stir gently to combine.
5. Cook for another minute to allow flavors to meld.
6. Serve warm.