Risotto is a classic Italian dish known for its creamy texture. This version is made vegan-friendly with the addition of nutritional yeast for that cheesy flavor without the dairy.

Ingredients:

• 1 cup arborio rice
• 4 cups vegetable broth
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 cup asparagus, chopped
• 1 cup peas (fresh or frozen)
• 1/2 cup nutritional yeast
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. In a saucepan, heat the vegetable broth and keep it warm.
2. In a separate large pan, heat the olive oil over medium heat. Add the onion and garlic, and sauté until translucent.
3. Stir in the arborio rice and cook for 2 minutes, allowing the rice to toast slightly.
4. Gradually add the warmed vegetable broth, one ladle at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding more broth.
5. After about 15-20 minutes, when the rice is creamy and al dente, stir in asparagus and peas. Cook for an additional 5-7 minutes.
6. Remove from heat, stir in the nutritional yeast, and season with salt and pepper.
7. Garnish with fresh parsley and serve hot.

Flavor Profile:

This risotto has a rich, creamy texture with a delightful hint of earthiness from the asparagus and a sweet freshness from the peas.

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Next, let's move on to the Asian: Thai Coconut Curry with Tofu and Vegetables.

Thai Coconut Curry with Tofu and Vegetables

This vibrant dish is packed with flavor and color, bringing the warmth of Thai cuisine to your table.

Ingredients:

• 1 block firm tofu, cubed
• 1 can (14 oz) coconut milk
• 2 tablespoons red or green curry paste
• 1 bell pepper, sliced
• 1 cup snap peas
• 1 cup broccoli florets
• 2 tablespoons soy sauce or tamari (for gluten-free)
• 1 tablespoon lime juice
• Fresh cilantro for garnish
• Cooked jasmine rice, for serving

Instructions:

1. Heat a non-stick skillet over medium heat. Add cubed tofu and cook until golden brown. Remove and set aside.
2. In the same skillet, add curry paste and stir for a minute until fragrant.
3. Pour in the coconut milk and stir to combine.
4. Add bell pepper, snap peas, and broccoli, and let it simmer for 10 minutes until the vegetables are tender.