Vegan risotto with kidney bean chilli and steamed broccoli 

I scraped together this yummy plant based dinner last night. It was my first foray into the world of risotto but it turned out really nice. Plus it ticked off 5 of Dr. Greger’s daily dozen!

Risotto

Ingredients:

  • 1 cup whole grain risotto
  • 5 cups low sodium veggie stock
  • 1/2 cup chopped red onion 
  • 2 cloves garlic 

Steps:

  1. Sautée onion and garlic with a splash of water (I don’t use oil because it’s empty calories and not good for arterial function)
  2. Add in risotto and 1 cup veggie stock, stirring until liquid is fully absorbed 
  3. Keep adding stock one cup at a time until risotto is tender 

Kidney bean chilli

Ingredients: 

  • 1 can kidney beans 
  • 1/4 cup red split lentils
  • 1 can chopped tomatoes 
  • 1 carrot chopped
  • 1 clove garlic 
  • 1/4 cup chopped red onion
  • Pinch of spices: turmeric, cumin, chilli powder, black pepper 

Steps: 

  1. To be honest I was so busy stirring the risotto and entertaining my baby that I just threw all these ingredients in a pot and cooked them until the carrot was tender! #mumlife

Serve with steamed broccoli for a yummy and healthy plant based dinner! 

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