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One-Pot Green Risotto
Classic risotto usually requires quite a bit of time to prepare and constant stirring. This version, even if made in one pot and with minimal stirring, will result in a delicious, creamy risotto loaded with nourishing green vegetables.Servings
Total
35 minPrep
15 minCook
20 minFree from
soy
peanut
tree nut
sesame
gluten
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This was my first time making risotto on my own and it went super well!! Loved all the greens in it and how creamy it ended up being, despite me not having any cooking cream on hand. I just substituted half of the water for unsweetened soy milk and it worked out great! Definitely making this again. 😊
I love risotto but can never get the consistency right. This recipe changed everything. Instead of adding hot water bit by bit to the rice and letting the rice absorb it, I just put all of the hot water in as directed by the recipe. It turned out the perfect consistency and was super creamy and delicious. Only risotto rice method I will be using from now on. Thank you :)
Super easy and tasty!
I swapped the beans for frozen edamame and I didn't have celery, so I just left it out, still works :)
Also I added some yeast flakes!
Delicious!
I tripled this and made it for a potluck- it was such a hit! Added artichoke hearts and left out the beans.
Made this in the pressure cooker, reduced the liquid amount and cooked under pressure for 10 minutes. Turned out pretty nice, will make this again!
An okay dish, I'm still missing the risotto sweetness and smoothness (mouth feel). The spices were okay, but if I redo the recipe, I'll experiment with some different spices (probably thyme) and add some lemon rind. I'd also probably switch half or a third of the rice liquid to oat cream instead of water.