Wild Rice and Arborio Risotto With Corn and Red Pepper

GV comments: This is an excellent foundation for a plant-based entree. This colorful risotto with some roasted vegetables piled on top or on the side serves nicely at our house as the main dish. A cabbage salad or mixed green salad rounds out the meal nicely. I leave out the optional Parmesan and find the result very flavorful. I also decrease the oil by at least half. 

Timing: Although you can overlap some of the steps (e.g., get the wild rice cooking and start the main risotto), it will still take over an hour. 

Nutrition: Mostly whole-food if you leave off the Parmesan and decrease the oil. Otherwise it is about equal processed/unprocessed.

Gluten-free

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