Nutrition & Recipes

Rainbow Risotto

Rainbow Risotto


  • 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

Serving Informatin

  • SERVES 2
  • PREP 25m
  • COOK 30m
  • TOTAL TIME 55m