vegetable risotto recipe from Jen Martinsen at Nutrition Bliss
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vegetable risotto with lemon zest
Serves 6
This dairy free risotto is incredibly delicious and tastes rich & creamy.
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Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
  1. 1 cup arborio rice
  2. 32 oz. chicken bone broth or mushroom broth
  3. 3 tbsp avocado oil
  4. 5 cloves garlic, minced
  5. 1/2 medium yellow onion, chopped
  6. 1/2 cup shiitake or baby bella mushrooms
  7. 1/2 cup julienne sundried tomatoes in oil
  8. 1/2 cup frozen peas
  9. 1 cup asparagus or broccoli, chopped
  10. 1 pinch saffron threads
  11. Lemon zest or juice 1/2 lemon
  12. Sea salt and pepper to taste
  1. Warm broth in a medium-sized pot, add saffron threads, peas, and lemon zest or lemon juice over low heat.
  2. In large pot, saute onions in 1 tbsp avocado oil until translucent.
  3. Add arborio rice and additional 1 tbsp avocado oil, saute and stir for 2 minutes.
  4. Add garlic, and saute for 1 additional minute.
  5. Add 1 cup of warmed broth to rice mixture in large pot. Stir until absorbed.
  6. Add asparagus/broccoli, sea salt, and pepper and stir.
  7. Continue processes of adding 1 cup of broth at a time and stir until absorbed, then adding another cup until all broth has been used.
  8. Meanwhile, in a small saucepan, saute mushrooms and sundried tomatoes for 2 minutes.
  9. Combine all ingredients into large serving bowl and serve.
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dairy free, gluten free, risotto, vegetarian