8 veggie risotto Recipes

chopped onion, minced garlic, butter, cubed, uncooked arborio rice, white wine, chicken broth, fresh broccoli florets, chopped yellow summer squash, frozen peas, thawed, frozen cooked winter squash, thawed, salt, white pepper

pumpkin flesh, peeled and cubed, shallots, chopped, chicken-like or veggie stock, arborio rice (japanese rice works too), powdered saffron (optional), dry white wine (sub. water or stock), fresh sage, salt & freshly ground black pepper to taste

short grain rice, butternut squash (about 2 lbs), halved long-ways, red bell pepper , cut into thin strips, leek, sliced (wash it after you cut it!), garlic cloves, minced, turkey bacon, chopped, coconut milk, chicken or veggie broth, lemon juice, cinnamon , cumin, coriander, nutmeg, salt & pepper, to taste, coconut oil

butter, onion, chopped, fresh rosemary or 1 tsp dried rosemary, beetroots, peeled and diced finely, pearl barley, broth (i use veggie), cinnamon, ground red chili pepper, oregano, cayenne pepper, feta cheese, diced finely

butter, fennel seeds, butternut squash, peeled and diced, leek, sliced and washed, red onions, sliced, bay leaves, garlic cloves, chopped, barley, hot vegetable stock, grated parmesan cheese , castelli for veggie version, black pepper, flaked sea salt

mushroom broth or 3 cups vegetable broth or 3 cups chicken broth, sliced fresh mushrooms (shitake or button), chopped onion (1 medium), garlic cloves, minced, olive oil, arborio rice, chopped zucchini, chopped carrot, white kidney beans (cannellini) or 1 (15 oz) can pinto beans, rinsed and rained, grated parmesan cheese (2 oz)