Creamy Vegan Gluten-Free Risotto Primavera
I'm constantly on the hunt for new products that I can use to create versatile meal options for my toddler and I's restricted diet. Enter: chickpea everything. I found this organic chickpea risoni and it is pretty amazing.
The Ingredient Line-Up
- Chickpea Risotto (this one here is a good find - not sponsored, I just love it!)
- 1/2 Butternut Squash
- 1/4 Large Red Onion
- 1 Cup Broccoli
- 1/2 Cup Peas
- 1 Medium-Large Yellow Squash or Zucchini
- 1/4 Cup Fresh Parsley or Basil - or Both!
- 1-2 Tablespoons of Olive Oil (or Coconut/Avocado Oil)
- 2 Cloves Fresh Garlic
- Salt & Pepper
The Recipe To-Do
- Cook the chickpea risotto according to the box. Let this cook while you prep the below.
- Prepare your veggies: cube the butternut squash, and chop the asparagus and zucchini.
- In a saucepan, add in the butternut squash, red onion, 1 garlic clove, 1 tsp of salt and just add enough water to barely cover the butternut squash. Cover and bring to a boil. Once boiling, remove lid and let simmer until the water is evaporated and the squash is very soft to fork. Add ingredients to a blender and blend until smooth. Set aside.
- In a non-stick skillet, add your oil, broccoli, peas and yellow squash/zucchini. Cook for about 5-7 minutes to soften a bit. Then add minced garlic clove and salt and pepper to taste. Continue to cook for a few more minutes, until desired tenderness.
- By this point you should have drained your chickpea risotto. Add it into the skillet with your already cooked veggies. Add your butternut squash puree and chopped fresh parsley until everything is mixed together.
- Serve immediately with a side salad :)