Herb Sprouted Risotto & Sea Salt+Pepper GreenBeans

Kicking the week off with some Herb Sprouted Risotto & Sea Salt+Pepper GreenBeans. I have to admit that this deliciously creamy risotto is a bit high maintenance due to my choice of a sprouted flax/lentil/brown rice combo – longer cooking time, but well worth it. I prefer my rice chewy (HELLO fibre) and full of nutrients, so I usually go with a wild or brown rice mix. The green beans were also the perfect companion for the risotto – fresh, simply seasoned, & super easy. They’re actually one of those sides that could be a meal all on its own. They’re somewhat addictive – once you start…


Herb Sprouted Risotto & Sea Salt+Pepper GreenBeans
Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
 
Cuisine: *plant based + gluten free
Servings: 4
Author: thecrimsonsink
Ingredients
Herb Sprouted Risotto
  • 1 cup sprouted rice mix *mine had flax/lentils/brown rice
  • 2 cups vegetable broth - warm to room temp.
  • 2&1/2 tbsp plant-based butter, melted
  • 2 cups unsweetened almond milk - warm to room temp.
  • 1/4 cup fresh dill
  • 1/3 cup fresh chives, chopped
  • 5-7 large fresh basil leaves
  • 3 garlic cloves, minced
  • 1 tbsp nutritional yeast
  • 1 tsp sea salt
Sea Salt+Pepper GreenBeans
  • 1 pkg fresh green beans, washed
  • 1 tsp walnut oil
  • 1/4 cup walnuts, toasted & chopped
  • pinch sea salt & pepper
Instructions
Herb Sprouted Risotto
  1. *To warmup the almond milk and melt the butter (2tbsp), I placed both in a pot over low heat - then removed. 

    Toss the vegetable broth, almond milk, fresh herbs, nutritional yeast, and sea salt into a high speed blender. Blend for 30seconds. Spoon off any froth. Set aside.

  2. In a large pan over med./low heat, add 1/2tbsp butter. Once the butter is melted, add the rice mix. Stirring regularly, continue cooking until the rice appears more translucent - about 3-5mins.


  3. Add 1/2cup of the herb broth. *Stir the broth prior to taking the 1/2cup - it separates while sitting. Stirring often, add another 1/2cup of the herb broth once the former 1/2cup has been completely absorbed by the rice mix. Repeat until all the herb broth is gone, or the rice mix is al dente - fully cooked, but still firm. For me, it takes about 60-65mins for the risotto to cook to al dente using the sprouted brown rice mix; and I do use up all the broth.


  4. Once the rice mix is at the desired consistency, it's ready to serve.

Sea Salt+Pepper GreenBeans
  1. Take the green beans and trim off the 'stringy' ends.

  2. Prepare an ice bath by filling a medium size bowl with cold water and adding about 1cup ice. Set aside.


  3. Fill a pan with water about an 1inch from the top, or enough so that it will cover the green beans completely. Place the pan over med. heat and bring to a boil. Once at a boil, turn to low and toss in the trimmed green beans. Cook for about 1min, or until they're just starting to become tender. Drain over the sink and toss the green beans into the ice bath - this will stop the cooking.


  4. Once cool, strain off the water from the ice bath. You can dry the green beans with a towel or let them sit in the strainer for a bit. Once dry, place the green beans back into the (empty) bowl. Drizzle with the walnut oil, and add a pinch or sea salt & pepper - to taste. Toss to coat. Ready to plate & top with toasted walnuts.

Recipe Notes

~ If you happen to run out of herb broth, just use vegetable broth to supplement any shortage.

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