- 1 teaspoon olive oil
- 1 teaspoon ghee
- ½ cup leeks or shallots chopped
- 1 tablespoon Bragg Liquid Aminos
- ½ teaspoon black pepper
- ½ teaspoon dried basil
- ½ teaspoon rosemary
- ½ cup Arborio rice, rinsed and drained
- 2½ cups hot vegetable stock
- ¼ cup thinly sliced carrots
- ¼ cup thinly sliced celery
- ½ cup zucchini, cut in half lengthwise, then into ¼-inch slices
- ½ cup spinach, coarsely torn
- 1 tablespoon chopped fresh mint
- Chopped fresh parsley or cilantro
- Heat 1 teaspoon oil in a 2-quart soup pot over medium heat.
- Sauté the leeks with the aminos, pepper, dried basil, until leeks are translucent.
- Add the rice and sauté, stirring constantly until golden brown or carmelized. Lower the heat.
- As the rice dries out, begin to add stock, 1 cup at a time, stirring constantly.
- Allow the rice to absorb the stock each time before adding more. Keep stirring.
- Risotto should have a soft (not mushy) texture with a creamy consistency. Be careful not to overcook or let the rice dry out. The cooking process will take about 20 to 30 minutes total. Taste the rice for texture.
- Heat the remaining teaspoon oil in a sauté pan over medium-high heat and add the carrots, celery, and zucchini. Add some stock if necessary to keep the vegetables moist. Sauté until the carrots are al dente or almost soft.
- Add the greens and continue to sauté until just wilted. Pour all the ingredients from the sauté pan into the rice, add the fresh herbs and gently combine.
- Place the rice in a festive serving dish and garnish with freshly chopped parsley.
Nutritional Facts Per 1-Cup Serving
- Calories 178
- Total fat 0.8
- Saturated fat 1.8
- Carbohydrates 38.0g
- Protein 6.0g
- SERVES 2
- PREP 25m
- COOK 30m
- TOTAL TIME 55m