It’s getting cozy as the temperatures drop.
Soup is for sure becoming a main contender on my lunch and dinner menus. However, sometimes I want it to be a little hardier, yet still have hints of a cozy, soup meal… that’s where risotto comes in. Rice cooked in veggie stock and topped with other delicious fall veggies.
It’s a solid meal, with the possibilities of so many amazing variations… from adding different proteins like beans, chickpeas or tofu (or my weakness…the fake fish stick), as well as adding seasonal farmer’s market veggies.
So let’s check out how to make a bright and hearty cozy recipe:
Description: Mushroom Lemon Risotto
Diet: Vegan, Gluten Free (core recipe minus the fake fish sticks)
Ways to make low-waste: Buy fresh veggies and lemons. Buy rice in bulk. Try making your own veggie stock or buy the condensed veggie stock from Better Than Bullion (it comes in a neat little reusable glass jar!). Get local seasonal veggies.
Recipes makes: 3 servings
Prep time: 5 minutes
Cook Time: 25 minutes
Put-Together-Time: 1 minute
Total time: 36 minutes
1 cup Rice
2 cups Vegetable stock (I made mine from potatoes, onions, and Better Than Bullion the night prior)
3 Crimini mushrooms
1 medium yellow squash
1 medium onion
1 head of broccoli
Zatural Pink Himalayan Salt
Put mushrooms in with vegetable broth, rice, a slice of lemon and Zatural Pink Himalayan Salt into a pot. Cover and cook for 20 minutes like normal rice.
Slice squash and onions and break apart broccoli.
Place on oiled baking pan, season, and put in oven. Set timer for 20 minutes.
One rice and veggies are done, mix in a bowl and top with fresh lemon juice. Add tofu or “fish” sticks if you want a little extra.
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If you would like to enter to win some of the Pink Himalayan Salt and a CBD roll-on (for freeee), head to my Instagram post on 10/31. The contest ends November 6th 2019.
Your full-time plant-eater and cozy-food lover,