Microwave Risotto (vegan)

After moving and having to live the first few days with no oven, toaster, microwave, etc, I got an idea to start doing “microwave meals” on my youtube channel since you can do almost anything if you have a microwave!!

I was adament on making a creamy rice with no dairy since I have had to give up dairy lately. And I didzzzz itttt. So happy with how creamy and flavorful this is!

thumb (1) Microwave Risotto 

Serves: 1

  • 1/2 cup instant brown rice
  • 1 cup vegetable broth
  • 1/2 cup frozen peas
  • 1/4 tsp garlic powder
  • salt & pepper
  • juice from 1/2 lemon
  • 2-3 TBSP nutritional yeast
  • handful of spinach

Mix all of your ingredients in a bowl except for the nutritional yeast and spinach. Microwave for 6-11 minutes. The time will vary but just keep an eye on it. You want to make sure it doesn’t boil over. It’s done when the rice is soft and the broth is mostly cooked off – you want just a little liquid for later. Once ready, stir in a handful of spinach and mixxxx until the spinach is cooked. The rice is hot enough to cook the spinach down after 2 minutes of stirring. Once cooked, mix in your nutritional yeast. If you feel the rice gets too dry, add in a dash of water or almond milk to help stir. Just make sure its the creamy consistency we want.

Enjoy!! Ideas: try using frozen broccoli instead of peas! Any frozen veggies would be great really.

I find nutritional yeast on iherb.com – code GIK407 gives $5-10 off first time orders!

Master vegan baking with this specially outlined online course!


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