Creamy Vegan Risotto with Asparagus | Blue Diamond

Ingredients

• 1 medium head cauliflower cut into rough florets & divided (about 5 cups)
• 2 tablespoons plus 1 teaspoon extra virgin olive oil (divided)
• 1 teaspoon kosher salt (divided – plus additional to taste)
• 1/2 teaspoon black pepper (divided – plus additional to taste)
• 14 ounces quartered artichoke hearts drained from a can or defrosted from frozen
• 1 pound asparagus (about 1 small bunch)
• 1 (15-ounce) can low sodium white beans (such as cannellini beans / white kidney beans or Great Northern beans)
• 1 clove garlic (peeled and left whole – you can use up to 2 cloves)
• 2 tablespoons freshly squeezed lemon juice, 2 tablespoons nutritional yeast
• 2 1/3 cups Almond Breeze Unsweetened Original Almondmilk or Almond Breeze Extra Creamy Almondmilk
• 1 large shallot (diced)
• 1 cup uncooked quinoa
• 3 tablespoons chopped fresh chives (plus additional for serving)