Heirloom Tomato, Cauliflower, Zucchini Risotto

Heirloom Tomato, Cauliflower Zucchini Risotto

Ingredients:

  • 1 cup risotto rice
  • 5-6 cups vegetable broth
  • 1 small head of cauliflower cut into small florets
  • 2 heirloom tomatoes finely cut
  • 1 zucchini cut into small chunks
  • 1 onion finely cut
  • 3-4 garlic cloves minced
  • 2 tsp fresh thyme
  • Salt and pepper
  • Olive oil
  • 1 cup Parmesan cheese (optional)
  • Chili flakes (optional)

Directions:

  • Cook risotto rice with 3 cups vegetable broth. I cook mine in the instapot on the rice setting.
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  • In a large pot warm 2 tbsp olive oil and sauté onion and garlic until onions are translucent.
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  • Add all the cauliflower, zucchini, tomato, salt, pepper and thyme and chili flakes if using. Cook until vegetables are tender about 10 minutes.
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  • Next add the cooked risotto rice and mix into the veggies. Continue cooking everything together with 2 cups more vegetable broth for about 2-3 minutes.   Add the remainder 1 cup broth if needed to make a creamy risotto.
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  • To keep it vegan skip the cheese and serve right away.
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  • Next add the Parmesan cheese and mix into the rice.  Risotto is ready! Serve with garnish of extra Parmesan cheese.
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