This time of year, whenever I
start to see fresh English peas and asparagus at the market, and the
nasturtium flowers start to take over the garden, my cooking mind always
wanders to spring risotto with asparagus and peas. So, the other night I was
making a side dish of sprouted brown rice, and I noticed that the texture
would probably lend itself well to a risotto-style dish. Well that’s all I
needed to give this one a try…voila! A healthy, sprouted risotto that makes
a great vegan entree or side dish! Read More