Healthy Risotto and Wild Rice Recipes

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Creamy Risotto

Risotto is an Italian rice dish that generally served as a first course in a meal. This popular dish is celebrated with a yearly festival in May called the Piedmont Risotto Festival in Sessame, Italy. You will love this recipe!

Cook Time

Prep time: 30 min
Cook time: 1 hour
Ready in: 1 hour 30 min
Yields: Serves 6

Risotto with Baked Eggplant and Salad


  • 1/2 cup cashews
  • 1/2 cup onions, finely chopped
  • 8 oz. button mushrooms, cleaned & sliced
  • 1/2 cup broccoli, chopped
  • 1 cup peas
  • 1/4 cup tamari or soy sauce
  • 1 teaspoon garlic flakes, dry
  • 1 teaspoon Italian seasoning
  • 1 cup brown rice, short grain
  • 2 tablespoons nutritional yeast
  1. Place rice in a large pot of boiling water, then reduce heat to simmer and cook until tender (45 minutes to 1 hour). Stir with a fork occassionally.
  2. Place mushrooms, broccoli, onions, garlic, and seasoning in a bowl. Sprinkle tamari or soy sauce over the vegetables and mix. Cover & refrigerate to marinate, mixing occasionally. Soak cashews in 1 cup of water, at least 20 minutes. Blend the cashews until creamy.
  3. When rice is tender, stir in marinated vegetables (but not excess marinade) and cashew cream. Increase heat to low and cook 5 minutes. Add additional water as needed. Stir in peas and nutritional yeast. Continue cooking, covered, stirring frequently, to a creamy texture (not watery). The sauce will thicken slightly when removed from heat. Serve as a side dish.

Wild Rice Casserole

This is a great casserole for a holiday dinner. It has no fat and lots of flavor and goes with anything. You'll love it!

Cook Time

Prep Time: 15 minutes
Cook Time: 1 hour
Ready In: 1 hour
Yields: 6

Cooking Wild Rice


  • 8-oz. button mushrooms
  • 1 small yellow onion
  • 2 3/4 cup water
  • 2 chicken-flavored, vegan bouillon cubes
  • 1/2 cup wild rice
  • 1/2 cup brown rice
  • 1/2 teaspoon dry thyme or rosemary
  • 1/2 teaspoon pepper
  • 1 bay leaf


  1. Preheat oven to 350 degrees.
  2. Boil 2 3/4 cups of water in a covered, medium pot. Stir in all rice with a fork, then reduce heat to a simmer. Add two chicken-flavored, vegan bouillon cubes.
  3. Wash mushrooms and slice. Peel and dice onion. Add mushrooms, onions, and spices to cooking rice; stir with a fork and cover. Increase heat to medium-high. When it boils, remove from heat.
  4. Place rice mixture into a 1-quart casserole dish, cover, and bake for 35 minutes.

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