Name: Recipe for Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
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

Recipe for Risotto

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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

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

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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!

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Notes

You can also make this recipe without using any brown rice by simply increasing the amount of quinoa to 1 cup.

Find it online: https://cleancuisine.com/recipe-for-risotto/

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Recipe for Risotto

Ingredients

Instructions

Notes