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Plant-based Spring Risotto

I found this recipe on yahoo.com last night, and it looked so delicious!  With only a few modifications, I’ll convert this to a plant-based risotto… a delicious spring lunch!

 

Simply replace the chicken broth with your own homemade veggie broth (after your trip to the farmers market, wash all produce, and get rid of any “non-edible parts” but save them to boil down into a broth… simply add your favorite seasonings and store in the fridge for a week.)

Replace the dairy-butter with a plant-based butter of your choice… Michael has been on a roll with cashew butter…

Replace the Parmesan cheese with nutritional yeast

 

Ta-Da!

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