Add image and markdown file for vegan-asian-inspired-risotto

src/content/posts/2025-01-02-vegan-asian-inspired-risotto-5776.md

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+---
+title: "Vegan Asian-Inspired Risotto"
+description: "Discover Chef Isabella's Vegan Asian-Inspired Risotto, blending creamy Arborio rice with vibrant vegetables and coconut milk—a plant-based twist on a classic."
+tags:
+  - "vegan"
+  - "risotto"
+  - "asian-cuisine"
+  - "coconut-milk"
+  - "comfort-food"
+  - "Isabella"
+figureRecipe: 
+  caption: "Vegan Asian-Inspired Risotto"
+  imageSrc: "./src/media/2025-01-02-vegan-asian-inspired-risotto-5776.png"
+  imageTitle: "Vegan Asian-Inspired Risotto"
+  imageAlt: "Minimalist table setting with a vegan Asian-inspired risotto, featuring stir-fried vegetables and lime wedges, with a clutter-free background."
+  loading: "eager"
+---
+
+{% figure figureRecipe.caption %}
+{% picture figureRecipe.imageSrc, figureRecipe.imageTitle, figureRecipe.imageAlt, figureRecipe.loading %}
+{% endfigure %}
+
+## Introduction
+
+Today's special from Chef Isabella's kitchen is a vibrant Vegan Asian-Inspired Risotto. This dish brings together creamy Arborio rice, infused with coconut milk and a hint of lemongrass, perfectly complemented by the crunch of stir-fried vegetables and the freshness of cilantro. It's a comforting yet light dish perfect for any day.
+
+## Ingredients
+
+* 1 cup Arborio rice
+* 2 tablespoons coconut oil
+* 1 small onion, finely chopped
+* 2 cloves garlic, minced
+* 1 tablespoon finely chopped ginger
+* 1 stalk lemongrass, tender part only, finely chopped
+* 3 cups vegetable broth
+* 1 cup coconut milk
+* 1 cup mixed bell peppers, thinly sliced
+* 1/2 cup green peas
+* 1/2 cup corn kernels
+* 1 tablespoon soy sauce
+* 1/2 teaspoon white pepper
+* Salt to taste
+* 2 tablespoons chopped cilantro for garnish
+* Lime wedges for serving
+
+## Instructions
+
+1. Heat the coconut oil in a large pan over medium heat.
+2. Add the onion, garlic, ginger, and lemongrass. Sauté until the onions are translucent.
+3. Stir in the Arborio rice until well coated with the oil and lightly toasted.
+4. Gradually add the vegetable broth, one cup at a time, stirring continuously until the liquid is absorbed before adding more.
+5. Once the rice is half cooked, stir in the coconut milk and continue to cook, adding more broth if necessary.
+6. Add the bell peppers, green peas, and corn. Cook until the vegetables are just tender and the rice is creamy and al dente.
+7. Stir in the soy sauce, white pepper, and salt to taste.
+8. Remove from heat and garnish with chopped cilantro. Serve with lime wedges on the side.
+
+Enjoy this delightful fusion of Italian technique and Asian flavors, a perfect example of how traditional dishes can be transformed with a creative, plant-based twist. Pair this risotto with a crisp white wine for an exquisite meal experience.
+
+*Isabella*
+
+<table><caption class='sr-only'>Additional Information</caption><tr><th>Nutritionfacts</th><td>Calories: 350 per serving, Fat: 14g, Carbohydrates: 50g, Protein: 8g&nbsp;</td></tr><tr><th>Preparation Time</th><td>45 minutes&nbsp;</td></tr><tr><th>Allergy Information</th><td>Contains soy, possible allergens include nuts (coconut)&nbsp;</td></tr></table>
+