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Vegetable Wild Rice Risotto

Tons of Veggies in this Risotto. This contains nutritional yeast to add a nice cheesy flavor.
Prep Time5 mins
Cook Time40 mins
Course: Main Course
Keyword: risotto, vegan, vegetables, vegetarian, whole food plant-based
Servings: 6


  • 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.
  • Serve!