Brussels & Pea Risotto (GF + DF)

I woke up one morning this week with a random craving for risotto.

Why? No clue.

Not even sure the last time I had risotto prior to this, but I was determined to make it ASAP.

Everything I’ve ever heard about risotto is that it is hard to make because of the constant stirring, but I found this to be a relaxing process. I put on a podcast, stirred my heart out, and then got to sit down with some damn good risotto.

In my recipe I used fresh brussels sprouts and frozen peas, but you could really do this with any combo of veggies, as long as you cook them prior to putting them into the risotto. I want to try making this with baby bella mushrooms and broccoli soon.

If you’re looking for something that’s:

Can be made in bulk
& is the perfect craving cure

Then go ahead and whip this bad boy up.

Brussels & Pea Risotto (GF + DF)

A simple, creamy, comforting, risotto that is the perfect plant-based comfort food.

  • 3 1/2 – 4 cups bone broth (warmed on the stovetop)
  • 2 tbsp olive oil
  • 1/4 red onion (chopped)
  • 1 bag (approx 20) brussels sprouts, cleaned, cut in half
  • sea salt, to taste
  • italian seasoning, to taste
  • garlic powder, to taste
  • 1 cup jasmine rice
  • 1/4 cup dry white wine (or sub more broth)
  • 1/2 bag frozen peas (organic)
  • 2 tbsp nutritional yeast
  • 2 tbsp kite hill original ‘cream cheese’ (made from almonds)
  1. In a small saucepan, warm the broth over medium heat. Once it is at a simmer, reduce heat to low to keep warm.
  2. In a medium frying pan, sauté brussels in 1 tbsp of olive oil until brown. Once cooked, set to the side.
  3. Heat a large saucepan over medium heat. Once warm, add 1 tbsp olive oil and red onion. Season with a small amount of salt, italian seasoning, and garlic powder. Sauté until slightly browned – 3-4 minutes – stirring frequently.
  4. Add jasmine rice, and cook for 1 minute, stirring constantly.
  5. Add dry white wine or broth alternative and stir gently until the liquid is absorbed.
  6. Ladle warmed bone broth, 1/2 cup at a time, into the large saucepan. Stir until the liquid is absorbed. The heat should be on medium, and the rice mixture should always be at a simmer. You want the mixture to not boil, or it will get gummy.
  7. Continue the process of adding broth 1/2 cup at a time and stirring until absorbed, until the rice is cooked but still has a bit of a bite. This portion should take about 25 minutes.
  8. Once the rice is al dente, remove from heat and add nutritional yeast, kite hill original ‘cream cheese’, cooked brussels, and frozen peas. Stir to coat.
  9. Taste and add spices as needed.
  10. Serve fresh or let cool and store for up to 3 days.

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