Grain-free Veggie Risotto

By Ashley | Entree

May 21

Occasionally I slide a savory recipe in here among all the healthy cakes, cookies, ice cream, and breakfast bowls!

With dinner recipes, it’s got to be REAL GOOD for me to remake, photograph, and write out a specific recipe because my dinners are typically pretty thrown together!

This one is a must because it’s

*Packed with plant protein and fiber


*Full of veggies

*Rich and satisfying

*Super adaptable/customizable 

 . . . . And a lot faster to make than a traditional risotto 

All you need is a box of Banza legume-based “rice,” your favorite veggies, veggie broth, onion and garlic, and optional vegan sausage/butter/cheese. Or even stir in hummus for a simple hack of achieving that cheesy flavor and texture!

I hope this one makes it into your weeknight and/or weekend dinner rotation!

I’d love to see your unique creation on FB and IG! Find me at The Naked Food Life, and @nourishwithashley =)

Grain-free Veggie Risotto


1 c Banza legume “rice”

1 quart veggie broth, warm

Splash white wine

1 small onion

3-4 cloves garlic

Veggies of choice (I used asparagus, shiitake mushrooms, zucchini, kale, and caramelized onions)

Vegan Parmesan

Miyoko’s vegan butter or extra virgin olive oil, or use hummus for lower fat

Optional (contains gluten): plant-based sausage such as High Peaks or Field Roast Italian sausage 


In a medium-large heavy bottom pan, cook the onion over low heat for 20 minutes or until soft and nearly a paste. Add the garlic and cook fro 5 more minutes.

Add the wine, and reduce half way, then add 1/2 c veggie broth.

Add any veggies that have a long cooking time (I added the kale first)

Generously season with salt and pepper.

Add more broth as needed to help the veggie cook through.

Add remaining veggies and stir in Banza rice.

Add 1 c broth.

Each time broth reduces to no longer cover all the rice and veggies, add more 1/2 c at a time.

After 7-8 minutes, taste rice. 

Once it’s al dente, stir in parmesan, and butter/hummus if using. I also added caramelized onions and sausage, which were pre-cooked.

Season with more salt/pepper, if desired.

Stir well, add another splash of broth, and divide between bowls.

Top with more Parmesan, olive oil, and black pepper.

This freezes and reheats very well!!

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