Creamy Vegan Risotto with Asparagus and Quinoa

Get the soul-satisfying deliciousness of a risotto with lighter, brighter ingredients. Perfect for spring to make the most of new season asparagus and fresh lemons. Created by the talented Erin Clarke from Well Plated.



  • 1 medium head cauliflower cut into florets (split ingredient into 5 x cups full)
  • 2 tablespoons and 1 teaspoon extra virgin olive oil(split ingredient)
  • 1 teaspoon salt (split ingredient)
  • 1/2 teaspoon black pepper (split ingredient)
  • 400g can artichoke hearts
  • 1 small bunch asparagus
  • 1 can Cannellini beans
  • 2 cloves garlic
  • 2 tablespoons freshly squeezed lemon juice
  • 2 tablespoons nutritional yeast
  • 2 1/3 cups Unsweetened Almond Breeze Almond Milk
  • 1 large shallot (diced)
  • 1 cup uncooked quinoa
  • 3 tablespoons chopped fresh chives


  1. Place a rack in the upper and lower thirds of your oven and preheat the oven to 220 degrees C.
  2. Place 3 cups of the cauliflower florets in a large mixing bowl. Drizzle with 2 teaspoons olive oil and sprinkle with 1/4 teaspoon salt and a pinch black pepper. Toss to coat then spread in a single layer on sided-oven tray lined with baking paper. Roast for 20 to 25 minutes, until tender and caramelised, tossing once halfway through.
  3. Spread the artichokes in a single layer on top of several paper towels. Place a few additional sheets of paper towel on top, then press gently to remove excess water. Transfer artichokes to a large mixing bowl. Trim the asparagus and cut into 1 1/2-inch diagonal slices, then add to the bowl with the artichokes. Add 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss to coat, then spread into a single layer on the a second sheet of baking paper in a tray. Place in the oven and roast for 15 to 18 minutes, until the veggies are caramelised and tender, tossing once halfway through.
  4. While the veggies roast, place the remaining 2 cups of cauliflower florets into a food processor. Pulse until the cauliflower resembles grains of rice, then add the beans, garlic, lemon juice, nutritional yeast, and 1/3 cup almond milk. Puree until just smooth.
  5. Heat the remaining 2 teaspoons olive oil in a copper bottomed or cast iron pot on a medium heat. Once the oil is hot and shimmering, add the shallots and cook until beginning to turn translucent, about 3 minutes. Add the quinoa, remaining 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Stir to coat in the oil and shallots, then add the remaining 2 cups almond milk. Bring to a gentle boil, then reduce heat, cover, and let simmer until the quinoa has absorbed most of the liquid, about 12 to 15 minutes.
  6. Add the cauliflower bean puree to the quinoa and fold to combine, adding a few extra tablespoons almond milk as needed so that you have a creamy consistency. Stir in chives. Taste and season with additional salt and pepper as desired.
  7. Divide the quinoa into serving bowls. Top with a generous serving of roasted vegetables and sprinkle with additional chives. Enjoy immediately.
Serves 4
Prep Time 60 minutes to prep and cook