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roasted vegetable risotto

A creamy and filling dish loaded with delicious roasted vegetables and rich, flavourful risotto. 4
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 servings

Ingredients

Risotto

  • 2 tsp oil of choice
  • 1 onion (finely chopped)
  • 2 garlic cloves (finely chopped)
  • 1 cup arborio rice
  • 1/4 cup white wine
  • 4 cups vegetable broth
  • 1/3-1/2 cup nutritional yeast
  • salt + pepper

Roasted Vegetables

  • 1 head cauliflower (cut in small florets)
  • 1 zucchini (sliced into round pieces)
  • 2 tsp avocado oil
  • sea salt
  • sprinkle of nutritional yeast on top

Instructions

Risotto

  • Heat a medium cast iron pan (or medium frying pan of choice) over medium heat. Add 2 tsp of oil of choice to the pan to heat up. Sauté the onion and garlic together over medium heat for roughly 5 minutes.
  • Add in the 1 cup of rice. Let it toast up for 1 min or 2. Then add the ¼ cup of white wine. After most of the wine has been absorbed, start adding in your vegetable broth, about 1 cup at a time. Once most of the broth has been absorbed add another cup of broth. Let the rice absorb it, while stirring often. Continue adding in 1 cup of broth at a time, until you have used all the broth. This should be done over medium heat. Stir periodically. It will take about 25 minutes before this process is complete.
  • Next, add desired amount of salt and pepper, and the nutritional yeast. Mix together. Taste test the risotto and decide if you would prefer more nutritional yeast.

Roasted Vegetables

  • Preheat oven to 400°F.
  • Cut the veggies so fairly small size. Coat veggies with 2 teaspoons of oil (I used avocado oil), sea salt and pepper.
  • Place veggies on a lined baking sheet, and sprinkle a little bit of Nutritional Yeast on top (if desired).
  • Roast for 30 minutes, checking them at the 20-minute mark and giving them a little toss/flip.