Before I had ever made risotto I had this idea in my head that it was this extremely difficult to make, decadent dish that was loaded with butter and cheese and only served in fancy restaurants. After trying to make it once, I realized how easy it is to make and it’s shockingly not bad for you if you use the right ingredients.
Yes, it has carbs, but don’t forget that carbs fuel your brain, muscles and body!! I love adding a bunch of veggies to this dish to help boost the vitamins and nutrients and it makes it the perfect “add a protein” complete meal. This will keep you satisfied and full for HOURS I promise you! Plus it’s vegan (sans shrimp obvi). If you aren’t trying to keep it vegan, try adding my grilled pesto shrimp and a little Parmesan cheese on top. YUM!
"Cheesy" Vegan Risotto
- 6 cups veggie or chicken broth (1 carton)
- 1 1/2 cups Arborio rice
- 2 tbsp ghee or olive oil
- 1/2 white onion diced
- 3 cloves garlic minced
- 1 tsp salt & pepper
- 1-2 cups chopped veggies (broccoli, cauliflower, asparagus, etc.)
Heat up 6 cups of veggie or chicken broth (veggie for vegan) in a saucepan over medium heat.
Chop up your favorite veggies: I love adding broccoli, cauliflower and asparagus! Place them to the side.
In another saucepan, melt a ghee or olive oil over medium heat. Add onion and garlic and cook for about 5 minutes or until fragrant.
Add in your Arborio rice and stir until it’s coated with oil/butter and the edges of the rice become translucent (2-3 minutes). Don’t let it turn brown! Season with salt and pepper.
Start adding the warm broth 1/2 cup at a time, stirring regularly. Don’t add more broth until the liquid is almost completely absorbed.
After about 10 minutes, add your veggies!
Keep adding broth until the rice is cooked - it should be slightly al dente! It should take about 20 minutes total and you might not use all of the broth!
I topped with freshly cracked lemon pepper, grilled pesto shrimp (recipe in my feed and blog) and it was pure heaven!!