Recipe for Risotto – This Recipe for Risotto is a healthy take on your classic risotto recipe. And while most risotto recipes aren’t all that bad for you, we created this one free of dairy and arborio rice for a super clean version. We also added quinoa for an extra nutritional boost!
If you’re looking for easy and healthy side dish recipes to put on your meal plan for the week, this one most definitely fits the bill! Ready to learn more? Keep reading!
Recipe for Risotto
This Recipe for Risotto is different from the rest, offering totally clean ingredients, and a major nutrition punch with added quinoa, and tons of veggies! Because this dish is full of veggies and whole grains, you can also expect a massive dose of phytonutrients, and fresh, plant-based flavor!
Like mentioned above, most risotto recipes aren’t completely terrible for you. Featuring staple ingredients like arborio rice, vegetables, cheese, butter, and broth, the average recipe is quite simple. However, here at Clean Cuisine, we believe the cleanest, and most nutrient-dense diets are free of dairy, and empty carbs.
The Problem with Dairy
Dairy consumption has been repeatedly drilled into us as an essential part of a balanced diet for years now. We’ve been told that milk is essential for proper calcium and healthy strong bones, a great source of vitamin D, and offers a hefty dose of protein with each glass.
Unfortunately, the negative side effects of dairy, and the fact that we can easily source all of these vitamins, minerals, and benefits from other sources has been left out.
So what’s the problem with dairy? From creating unhealthy immune responses in the body, to the fact that 75% of adults are lactose intolerant, to how dairy has been linked to actually pulling calcium from your bones, there’s really no good reason to consume it, especially with all of the abundant and delicious vegan alternatives these days! Besides, this recipe is bursting with so much flavor, we promise, you won’t even notice it’s missing!
What’s Wrong with Arborio Rice?
Arborio rice is a short-grain, white rice that readily gives off starch as it cooks. Arborio rice has the distinction of absorbing flavors very well, and achieving the super creamy quality so loved in traditional risotto recipes. The problem with Arborio rice is that it is a fiber-poor, refined grain and not exactly a nutrient-dense food source. It’s pretty much just an empty-calorie carbohydrate.
So…what is a good substitute for arborio rice? Any short whole grain rice is a great substitute for Arborio rice in risotto recipes. Short grain brown rice, or even ultra-nutritious, antioxidant-rich black rice, or Himalayan Red can replace Arborio rice.
Adding Extra Nutrition with Quinoa
The name risotto comes from the Italian word for rice. So, I suppose technically risotto should have some sort of rice. But when it comes to cooking, there are no hard and fast rules. You can absolutely use risotto-making techniques to create a “risotto” using other whole grains, such as quinoa. My easy Recipe for Risotto uses one-part quinoa and one-part short grain brown rice. However, I have also made the recipe using only quinoa.
Not only is my Recipe for Risotto far healthier than traditional risotto recipes, it still offers the same rich and creamy comfort-food deliciousness. And, just like the Arborio rice, the quinoa soaks up the flavors of the vegetables, herbs and garlic.
This easy recipe is hearty enough to serve as a side dish or even as an entree. Serving your risotto as an entree and want to make it a bit heartier? Try topping it with a soft boiled pastured egg, or pastured chicken or turkey. Enjoy!
Recipes to Serve with Risotto
Like mentioned above, while you could easily mix in some eggs, pastured chicken or ground turkey to make this recipe a meal on its own, it is also a delicious side dish! Here are some of our favorites main courses to enjoy alongside this Recipe for Risotto.
Chicken Artichoke Recipe: This dairy and gluten-free Chicken Artichoke Recipe is smothered in a creamy spinach and artichoke cream sauce!
Recipe for Stuffed Cabbage Rolls: Recipe for Stuffed Cabbage Rolls get a clean eating makeover with a boost in flavor and nutrition. Pastured beef and loaded with vegetables.
Healthy Meatloaf Recipe: Our Healthy Meatloaf Recipe takes the classic meatloaf recipe and adds tons of delicious vegetables and seasonings. You will enjoy every single slice of this grass-fed beef meatloaf.
Ready for the full recipe? Let’s get into it!
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Recipe for Risotto
This Recipe for Risotto is a healthy take on your classic risotto recipe, free of both dairy, and arborio rice!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 to 6 1x
- Category: Side Dish
- Method: Skillet
- Cuisine: Italian
- Diet: Gluten Free
Ingredients
- 4 cups organic vegetable broth
- 1 leek, stems trimmed, cut into 1-inch pieces and washed thoroughly, can swap for sweet onions
- 2 whole carrots, cut into chunks
- 1 tablespoon extra virgin olive oil
- 3 cloves garlic, minced
- Himalayan pink salt, to taste
- ½ cup short grain brown rice
- ½ cup quinoa
- Freshly ground black pepper, to taste
- 3 teaspoons fresh thyme, or 1 teaspoon dried thyme
- 1/4 cup Chardonnay
- 1 can (15.5 ounces) organic diced tomatoes
- 2 cups frozen organic corn kernels, semi-thawed
- Optional Topping: 1/2 cup pecans, processed into “crumbs” using a food processor
Instructions
- Bring the broth to a boil in a small saucepan over high heat. Reduce heat to maintain a steady simmer.
- Place leeks in a food processor and shred. Repeat with carrots. Set aside.
- Heat the oil in a large, heavy saucepan over medium-high heat; add garlic and sauté 30 seconds.
- Add shredded leeks and carrots and sauté 3-4 minutes, or until tender.
- Season vegetables lightly with salt.
- Add the rice and quinoa to the saucepan and cook, stirring constantly, for about 2 minutes.
- Sprinkle the thyme on top of the grains.
- Add the Chardonnay; stirring until liquid evaporates.
- Ladle 1/2 cup of the hot broth into the pan with the grains and add the tomatoes, stirring constantly. Continue adding the broth, 1/2 cup at a time, and continue periodically stirring until the liquid has been absorbed before adding each subsequent 1/2 cup of water.
- Cook the grains over medium heat for about 25 minutes, or until all liquid is absorbed, stirring frequently so the grains do not stick to the pan.
- Remove the pan from the heat and stir in the semi-thawed corn kernels.
- Cover the pan and let the risotto sit for 15 minutes before serving.
- Optional: top risotto with pecans. Enjoy!
Notes
You can also make this recipe without using any brown rice by simply increasing the amount of quinoa to 1 cup.
Keywords: Recipe for Risotto
Dawn says
I ran out of quinoa, so I substituted millet with the arborio rice and it came out great and it’s still very nutritious. Delicious! I’ll be making my risotto this way from now on. Thank you!
Clare says
Made this and my family loved it – including my two toddlers who virtually licked their plates!
Ivy Larson says
hi Clare! oh GOOD, i’m so glad everyone liked it. thank you SO much for letting me know =)
Carolyn says
I just made this for the second time tonight, and it is SO delicious. It’s all I can do to prevent myself from eating it out of the pan while it sits those last fifteen minutes. Thank you so much for the recipe!
Out of curiosity, why do you cook with olive oil rather than coconut oil for this dish?
Ivy Larson says
thanks SO much Carolyn for the positive feedback. I’m thrilled you like the recipe so much =) You could absolutely use extra virgin coconut oil for this recipe…but I think the extra virgin olive oil would probably taste a little better with the other ingredients (especially the thyme)—however, I suppose you could eliminate the thyme, make it with extra virgin coconut oil and then season it with curry powder (instead of thyme). I actually think that be delicious!! I would leave the Charonnay out though and maybe use some fresh lime juice instead. If you give that a go please let me know how it turns out!! (Oh! and if you go the curry route you could add some fresh chopped ginger at the same time you add the garlic)
Ivy Larson says
Hi Jaime! yes, more veg broth can easily replace the Chardonay!!
Jaime says
Is there something i can use to replace the Chardonnay? …more veg broth i guess?
thanks!
Clare says
Ivy have you tried freezing this recipe??? Wonder if it would be ok to freeze it in portion sizes?? Sounds yummy, I’m definitely going to give it a try.
Ivy Larson says
hi Clare!
I haven’t tried freezing this dish (I do freeze chili all the time though) but I’m 90% sure that would work fine! If you do freeze it please let me know if it’s still good re-heated.
thanks so much!
ivy