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 one_quater 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