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Root vegetable risotto
by Sandy
serves: 4 		No ratings
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  Course: Side Dishes

Cuisine: Vegetarian

Main Ingredient: Vegetables

Source: www.notyourparentsgranola.ca

Ingredients

1 tbs olive oil
1 bunch leeks
2 medium parsnips
4 small potatoes
4 Jerusalem artichokes
3 cups vegetable broth
1 tbs nutritional yeast
1 tbs Earth Balance vegan butter substitute

Directions | Numbered...

Finely dice the leeks and rinse them well. Heat the olive oil in a large sauce pan over medium heat and sautée the leeks until tender, approximately 5-7 minutes. While the leeks are cooking, dice the root vegetables into 1 cm pieces. Meanwhile, heat up the vegetable broth in a small pot and keep it simmering. When the leeks are soft add the root veggies to the pan along with 2 ladle fulls of broth and stir frequently. Keep stirring often and add more broth as soon it has absorbed. Do this until the veggies are just tender but not falling apart. This should only take 20-25 minutes and you probably won’t need to use all the broth. Stir in the nutritional yeast and Earth Balance. Taste and season with additional salt and pepper if needed.
Ingredients:
Directions:
 
Categories:
 
  • Side Dishes
  • Vegetables
  • Vegetarian/Vegan
  • Wheat Gluten Free


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