I was all set on making a wonderful asparagus whole food plant-based risotto, then I pulled out my asparagus and realized it was unusable. So I went through my fridge and decided to use quite a few vegetables instead.
In this recipe, I use leeks, onion, garlic, carrots, mushrooms, zucchini, and peas. The peas give it a nice sweet taste and some extra protein. Commonly used in the risotto is cheese and since that isn’t a whole food or plant-based, I add nutritional yeast instead. Nutritional yeast has a cheesy flavor. Don’t be put off by the name, give it a try instead of cheese.
Let me know if you try this recipe! Also please share your favorite Risotto add-ins.
Vegetable Wild Rice Risotto
- 4 cups vegetable stock
- 1 leek, washed and soaked in water to remove any dirt,
- 1/4 cup onion, diced
- 2 cloves garlic, minced
- 1/2 cup matchstick carrots
- 2 cups mushrooms, chopped
- 2 cups wild rice blend
- Cracked black pepper
- 2 tbsp Penzeys fox point seasoning
- 1 medium Zucchini cut in half lengthwise then slice
- 1 cup frozen peas
- 1 tbsp nutritional yeast
- In a small pot warm the vegetable stock. Keep warm.
- In a medium saute pan over medium-high heat, saute the leeks, onions, garlic, carrots, and mushrooms. Cook for 5 minutes. Add 1/4 c water if needed, if vegetables are sticking to the pan.
- Add rice to the pan. Next, add a cup or so of vegetable stock from the small pot. Add enough to cover the rice.
- Add Fox point or any other seasoning you choose, and pepper. Stir.
- Reduce heat to medium and simmer, stirring occasionally, until stock is almost evaporated. As stock evaporates add more to the pan. Continue this for about 30 minutes until the rice is done.
- Add zucchini, peas and nutritional yeast to the pan, stir and cover. Cook for 5-7 min.