There are so many options here for adding different veggies, and protein subsititues. For this recipe I used chia and hemp seeds, but beans or lentils will work just as well. Risotto isn’t difficult, it’s just time consuming; the results are absolutely worth it, though!
6 tbsp Olive Oil
2 Garlic Cloves, minced
2 cups Rice or Quinoa (I used Quinoa in my picture: It’s a little higher in protein)
5 cups Vegetable Broth
2 cups choped vegetables (broccoli works quite nicely)
1/2 cup Cashews soaked for at least an hour
1/3 cup Nutritional Yeast
2 tbsp Olive Oil
1 1/2 tsp paprika
1 tbsp Soy Sauce (easy gluten-free substitution here)
2 tbsp chia seeds
2 tbsp hemp seeds
2 tbsp ground flax seed
Salt and Pepper to taste
“Cheese” Sauce: Blend together cashews, nutritional yeast, 2 tbsp olive oil, paprika, and soy sauce. Set aside.
In a pot warm olive oil and garlic for about 3 minutes. Add in rice or quinoa and 2 cups of broth. Stir frequently until almost all of the liquid is absorbed. Continue adding broth one cup at a time waiting until almost all of the broth is absorbed before adding any more. Be patient. The closer you let the liquid boil down the fluffier the risotto is going to be. When you are down to two more cups of broth left, add in the broccoli. After you’ve added the last cup of broth and it’s boiled down about half way add in your “cheese”. Continue to stir frequently until the liquid is all but boiled out. Cover and let sit for about 5 minutes. Add chia, hemp and flax seed and stir to mix. Salt and pepper to taste and enjoy!