Cauliflower and Leek Risotto
This made a very nice supper. It was filling yet, not heavy and full of flavor.
- 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
- Bring water to a boil.
- 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.
- Cut leek into rings.
- Cut the 1/2 yellow bell pepper in small pieces.
- Meanwhile, in a small pot, bring the vegetable bouillon to a boil; adjust heat to maintain slow simmer.
- Heat the oil in a large frying pan.
- Add in the yellow bell pepper pieces and the leek and and saute until they begin to soften.
- Stir in rice, turning several times to coat with oil.
- Stirring nearly continuously, add the vegetable stock a half cup at a time, adding more only when what’s been added is incorporated.
- When the mixture is done when the rice is tender and creamy looking, add in the cauliflower.
- Stir in the nutritional, oregano, thyme and season to taste.
- 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.
- Serve immediately.