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Chopping board with Cauliflower, Zucchini, Garlic and Sweet Potatoes

Vegetable Risotto

By Chef Jenn Stoker of Stoked Kitchen

Continuing your pursuit of a balanced, healthy lifestyle? Then, the joys of healthy eating and organic foods must not be overlooked! This week, we'll explore another delightful recipe that embodies these principles. Jenn Stoker's Vegetable Risotto is a dish that celebrates the lively and fresh flavors of organic produce and showcases a creative twist by utilizing a medley of colorful vegetables. Here, traditional rice gives way to a combination of riced cauliflower, sweet potatoes, and other nutrient-rich ingredients, making it a satisfying and nourishing meal for any time of day.


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Vegetable Risotto

Jenn Stoker

Servings

6-8

Prep Time

25 minutes

Cook Time

20 minutes

Cuisine

Plant-Based

Category

Main or Side

This Vegetable Risotto stands out because of its versatility and ease of preparation. The recipe invites you to pulse chop each vegetable in a food processor until they achieve a rice-like texture, allowing for a seamless blend of flavors and a unique texture. As you sauté the riced vegetables, the aromatic notes of garlic and onions elevate the dish, filling your kitchen with an inviting scent. With the addition of regular or vegan butter and parmesan, this risotto becomes a truly indulgent yet health-conscious meal that you can enjoy guilt-free. Whether you're a seasoned cook or just a kitchen newbie, this recipe is a delightful culinary creation that nourishes both body and soul.

Vegetable Risotto

Ingredients

  • 1/2 small head organic cauliflower, stem and core removed, rough chop
  • 1 medium sized organic sweet potato, peeled and medium chop
  • 1 organic zucchini, med chop
  • 1 organic yellow squash, med chop
  • 1-1/2 cups peeled & cubed organic butternut squash
  • 1/3 cup chopped organic onion (red or yellow)
  • 1t organic garlic, chopped

  • 1-2 cup(s) organic vegetable stock

  • 1-2T vegan or regular butter

  • 2T vegan or regular Parmesan cheese grated

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  • Cutting Board

  • Chef Knife

  • 6 Prep Bowls

  • Food Processor

  • Large Saute Pan

  • Saute Spoon or Tool

Directions

  1. In a food processor, take each individual vegetable and pulse chop until it reaches a “rice” consistency. Add to separate bowls. Continue process until all vegetables are chopped and in separate bowls.

  2. Heat a large sauté pan with olive oil on high heat. Once pan is hot, add onions and lower heat to medium high. Sauté for 2-3 minutes, until onions are soft.

  3. Add riced sweet potatoes and butternut first and incorporate. Cook for 2-3 minutes.

  4. Then, add rest of riced vegetables. Incorporate and allow to cook for another 2- 4 minutes.

  5. Add a small amount of vegetable stock, about 1/4 cup at a time and allow vegetables to absorb liquid.

  6. Once vegetables are al dente and have come together, turn off heat.

  7. Add small amount of butter and Parmesan (vegan or regular) and incorporate together.

  8. Serve immediately.