vegan no-rice chard risotto

A creamy vegan risotto made with almond milk and quinoa. The chard packs a delicious punch of salty crunch and provides tons of beneficial potassium and Vitamin K. Gluten-free.

1 1/2 cup vegetable broth
2 tbsp olive oil
1 medium yellow onion, chopped
2 cloves garlic, minced
2 large leaves rainbow chard; large stems removed + chopped; leaves and small stems sliced into 1″ ribbons
2 cups cooked white quinoa
3 tbsp almond milk
1 tbsp nutritional yeast
1 tsp Earth Balance or other vegan butter
1/2 lemon, juice & zest
1 pinch dried thyme
salt and pepper to taste

View the full recipe at From the Ground Up Wellness →