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Kasha Risotto with Nutritional Yeast

Date Added: Nov 15, 2010 American Appetizers
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Prep Time

5 mins

Cook Time

10 mins

Ready In

15 mins

Serving

6

*to adjust serving size click on "serving box".

Description

A wonderful vegan and gluten free recipe that uses Kasha risotto and Nutritional yeast instead of regular risotto and Parmesan cheese.


Ingredients

  • 2  Cup(s) Vegetable Stock, simmering
  • 1
  • 3  Table Spoon(s) Olive Oil
  • 2
  • 1/4  Cup(s) Carrots, minced
  • 3
  • 1/4  Cup(s) Shallot, minced
  • 4
  • 1/2  Cup(s) Kasha Groats
  • 5
  • ¼  Each Red Bell Pepper, minced
  • 6
  • 1/4  Cup(s) Riesling Wine
  • 7
  • 1/4  Cup(s) Zucchini, minced
  • 8
  •  To Taste Salt & Pepper
  • 9
  • 1  Tea Spoon(s) Thyme
  • 10
  • 1/4  Cup(s) Chives, thinly chopped
  • 11
  • 4  Each Grape Tomatoes, quartered
  • 12
  • 1/2  Cup(s) Nutritional Yeast
  • 13

Directions

    1. In a saute pan on medium high heat, add 2 tablespoons of oil
    2. Once oil is hot, add carrots and shallots
    3. Mix around to coat in oil, let cook until slightly soft
    4. Add risotto, cook until fluffy, constantly stirring
    5. Add red pepper, riesling and zucchini
    6. Taste and season if necessary with salt and pepper
    7. Ladle in some vegetable stock and stir until absorbed
    8. Once absorbed, repeat this step until all vegetable stock is gone
    9. Add thyme, chives and tomatoes
    10. Stir in nutritional yeast until combined thoroughly
    11. Add another tablespoon of olive oil and stir
    12. Taste and season again if necessary

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