By the New York Times
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.