Recently, I was CRAVING risotto.
Like, I just couldn’t get it out of my mind.
And I don’t know if it’s because of the constant rain we’ve been having here in Alberta or if maybe I was reminiscing about my childhood- as it was one of my favourite dishes growing up… Either way, I scoured Pinterest for several hours and I couldn’t find ANYTHING that suited my needs.
I mean, yes being plant-based and gluten-free is already a struggle and I fully accept that… but hubby cannot stand mushrooms (which kills me), and literally almost every other recipe out there uses mushrooms. Outside of that, all of the other recipes I found used either processed or unhealthy ingredients, and used a simple carbohydrate as their base. Boo.
So, completely winging it, I tossed a bunch of ingredients together, and voila! Now, I’ll admit I was fully blown away by the results. But even hubby classified it as a ‘win’ which needs to go down in the books.
This risotto is made differently than the traditional way- which I think is where the magic really happens. It’s savory, creamy, comforting, cheesy, delicious, and SO incredibly satisfying.
I highly recommend adding it to the roster for dinner this week 😉
1 cup diced carrots
1 cup red pepper
1 cup green pepper
2 cups broccoli
1 small onion
2 1/2 cups veggie stock
2 cups brown rice (not instant rice)
Salt & pepper to taste
2 tbsp olive or avocado oil
2 tsp parsley
2 tbsp Italian seasoning
1/2 cup nutritional yeast
1/4-1/2 cup coconut or rice milk
3 giant handfuls spinach
STEP 1: Cook rice as per instructions on package with vegetable stock to replace water. If cooking in an instant pot, use 2 1/2 cups vegetable stock with 2 cups brown rice, and set pressure cook for 22 minutes.
STEP 2: Add oil to pan heated on medium heat, and add in carrots, peppers, broccoli, onion. Sauté until tender, then add in spinach, milk, nutritional yeast, and spices.
STEP 3: Add rice into pan, and mix everything together well. I find using a pasta scoop/spoon works the best to mix it. Should the mixture seem dry, add in more milk until reaching a creamy, cheesy consistency.