Vegetable Risotto

2 cups vegetable broth

1 onion, chopped

1 carrot, shredded

2 ribs of celery, diced

1 cup thawed peas

1 cup broccoli, in small pieces

1 cup Arborio rice

½ cup Faux Parmesan


Heat the broth in a saucepan and keep warm over low heat.

In a heavy saucepan sauté the onion and celery until softened (3 minutes). Add the rice to the pan and about a cup of the broth. After the rice has absorbed most of the liquid add more broth plus the carrots, peas and broccoli. After the broth has been almost absorbed, add more broth and continue stirring. Continue to add broth until the rice is tender but firm. Stir in the Faux Parmesan and serve.



This is an easy, delicious dish. You can also substitute or add zucchini or mushrooms. Serve it with a bowl of soup or whole wheat bread.

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