Vegetable Risotto Ⓥ

I'm excited to be back posting on my food blog and all my new recipes will be 100% vegan Ⓥ! Not only will the recipes be vegan but they will also be low sodium and cooked without oil. Some might say that eating vegan  is extreme and lacking in flavor, well I am here to prove that not only can you achieve ultimate health being vegan but that it can be Del•ic•ious!

No skimping on flavor and taste here this super delicious vegetable risotto is very satisfying, with a little love and time put into stirring the rice this dish will be well worth the work.

Ingredients

1 cup of Arborio rice

1 leek, thinly sliced

3 cups of sliced white mushrooms

1 cup of fresh peas

1 bunch of thin asparagus, chopped

1 Tbsp of salt free Italian seasoning

32oz of low sodium vegetable broth

2 cups of white wine 

Directions

Prepare your vegetables, in a separate sauté pan on medium high heat add the mushrooms and let them sauté until golden brown, when done set them aside.  In a large saucepan on medium high heat add your thinly sliced leek. Let the leek sweat and caramelize naturally. When this process is done add the dry arborio rice and let the grain cook dry to the pan cook while stirring until it turns a light golden color, this adds to the flavor of the dish. 

I then deglaze the pan with the white wine, stirring the risotto until the liquid dissolves, at this time I also add the salt free Italian seasoning. Once the liquid is dissolved I add vegetable broth cup by cup letting each cup of liquid dissolve while constantly stirring the rice. When I finally get down to the last couple of cups of broth I add the mushrooms, peas, and asparagus to the pan and again stir until the liquid dissolves. The end result is a creamy rich, flavorful vegetable risotto.

Enjoy and remember to do all things with compassion, even eating!