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Cauliflower and Leek Risotto

This made a very nice supper. It was filling yet, not heavy and full of flavor.

A very nice supper. It is filling yet, not heavy and full of flavor. (Harald Walker)

Ingredients:

  • 1 large leek, trimmed, cleaned and sliced in ringlets
  • 1/2 yellow bell pepper, cut in small pieces
  • 1/2 head cauliflower, cut in florets
  • 2-1/2 cups vegetable bouillon
  • 2 tablespoons vegetable oil
  • 1 cup Arborio rice
  • 1/4 cup nutritional yeast
  • fresh oregano and thyme leaves or other herbs
  • salt & pepper to taste
  • 1/4 red bell pepper as garnish, cut in small pieces

Directions:

  1. Bring water to a boil.
  2. Cut the cauliflower into florets and drop into the water for 5-8 minutes then drain. Alternatively you could steam the cauliflower until al dente.
  3. Cut leek into rings.
  4. Cut the 1/2 yellow bell pepper in small pieces.
  5. Meanwhile, in a small pot, bring the vegetable bouillon to a boil; adjust heat to maintain slow simmer.
  6. Heat the oil in a large frying pan.
  7. Add in the yellow bell pepper pieces and the leek and and saute until they begin to soften.
  8. Stir in rice, turning several times to coat with oil.
  9. Stirring nearly continuously, add the vegetable stock a half cup at a time, adding more only when what’s been added is incorporated.
  10. When the mixture is done when the rice is tender and creamy looking, add in the cauliflower.
  11. Stir in the nutritional, oregano, thyme and season to taste.
  12. Lightly saute the red bell pepper pieces in a small frying pan. Use the red bell pepper as garnish sprinkled on top of the risotto.
  13. Serve immediately.
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4 Responses to “Cauliflower and Leek Risotto”

  1. gorgeous Chris… I love good recipes for cauliflower :) funny, I actually made something very similar last night for dinner – not risotto-style, but rice with cauliflower and red pepper. I added some cherry tomatoes on top for some extra red :) I think the leek would have been a perfect touch though. As soon as the oregano gets going this spring, I’ll have to try it with these flavors! Maybe with a few spears of fresh asparagus on the side ;)

  2. Chris says:

    Hi Heather :-)
    Thanks for you nice comment. This was very tasty. cauliflower & leek risotto seems to be a rather common recipe, I vegan-ized it. Mainly by using veggie stock, and adding the nutritional yeast instead of parmigiana. It was really quite flavorful. Yes, the red bell pepper added color and a bit of flavor as well. Yes, the asparagus would be nice on the side also :-)

  3. Sunshine K says:

    I just had this for lunch (I eat my largest meal of the day at noon or so) and I must share that THIS MEAL was the best vegan meal I’ve prepared in a long time.

    Absolutely perfect…not heavy and not that difficult to prepare!

    BLESS AND THANK YOU!

  4. Chris says:

    Hi Sunshine K,
    Thank you for your comment. I’m so glad you enjoyed the meal- we did too, and I’m planing on having it more often as the summer brings in more cauliflower. Actually, I think this could even be a good camping meal if one uses frozen, or pre-prepared cauliflower, that would make it quicker and use less energy to cook. I’m sure we will be camping in the near future, I will give it a try and let you all know how it goes as a camping meal.

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