Welcome to April! One of my favorite vegetables is in season this time of year, so all of my April recipes will feature it – asparagus! These are truly so simple to cook. Just snap off the bottoms of the stalks (not the more flowery end) where they naturally want to break and roast or grill them. The recipes this month will give you some additional ideas for sharing this seasonal delicacy with your family and friends.
Spring Risotto with Brown Rice and Asparagus http://tastefullyjulie.com/recipe-redux-spring-risotto-with-brown-rice-and-asparagus/
In a large saucepan, heat the oil over med heat (reduce the fat by using a nonstick spray). Add garlic and onions and cook 1-2 min, until fragrant. Add the rice and toss to coat. Slowly mix in the broth. Bring to boil, reduce heat, cover, and simmer 50 min. Stir in asparagus and ¼ cup of almond milk, and continue to cook for 10 min. Let it sit a few minutes, season to taste, then serve!
This asparagus side dish makes 3 carb and vegetable servings. Pair with your favorite protein for a well-rounded, beautiful spring dinner plate! Feast in the spring, feast with asparagus, and as always…FEAST ON!!!
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