Vegetable Risotto

I'm excited to create this new food blog, all my new recipes will be 100% vegan Ⓥ. Not only will the recipes be all plant based but they will also be low sodium and cooked with without oil. Some might say that eating vegan is extreme and lacks in flavor, well I am here to prove that not only can you achieve ultimate health being vegan but that it can be delicious. This risotto is hearty and satisfying, a perfect comfort food. 

Ingredients

1 cup of Arborio rice

1 leek, thinly sliced

3 cups of sliced white mushrooms

1 cup of fresh peas

1 bunch of thin asparagus, chopped

1 Tbsp of salt free Italian seasoning

32oz of low sodium vegetable broth

2 cups of white wine 

Directions

Prepare your vegetables, in a separate sauté pan on medium high heat add the mushrooms and let them sauté until golden brown, when done set them aside.  In a large saucepan on medium high heat add your thinly sliced leek. Let the leek sweat and caramelize naturally. When this process is done add the dry arborio rice and let the grain cook dry to the pan cook while stirring until it turns a light golden color, this adds to the flavor of the dish. 

Enjoy and remember to be always mindful and eat with compassion!