Hearty Harvest Risotto

Hearty Harvest Risotto

Serves 8


2 tbsp. Kowalski's Extra Virgin Olive Oil
2 cups Arborio rice
1 large shallot, finely diced
2 tbsp. chopped garlic
1 cup dry white wine
4 cups gluten-free vegetable stock
¼ cup freshly chopped herbs (such as thyme, sage and rosemary)
2 tbsp. nutritional yeast (optional)
- kosher salt and freshly ground Kowalski's Black Peppercorns, to taste
- roasted vegetables (see Tasty Tip below)
- garnishes, to taste: dried cranberries, fresh herbs, roasted and salted pumpkin seeds (pepitas) and/or chopped toasted pecans
Order Groceries
  1. In a large deep pan, heat oil over medium-high heat.
  2. Add rice, shallot and garlic; sauté until shallot and rice are translucent and starting to brown (about 5 min.).
  3. Stir in wine; cook for 1 min.
  4. Add stock; bring to a boil.
  5. Reduce heat to low; stir in chopped herbs.
  6. Cover pan and simmer, stirring occasionally, until rice is al dente and liquid is nearly absorbed (about 20 min.). The mixture should be fairly loose and fluid.
  7. Stir in nutritional yeast, if desired; season with salt and pepper to taste.
  8. Transfer to a serving dish; top with roasted vegetables and desired garnishes. 

Tasty Tip:

  • See our recipe for Basic Roasted Vegetables or Roasted Harvest Vegetables (pictured above). For this dish, we recommend roasting a combination of veggies together on 2 baking trays. We used 8 oz. each mushrooms, sweet potato, cauliflower and Brussels sprouts cut into approx. 1" pieces with 1 small bulb of fennel cut into ¼" slices (fronds removed and reserved for garnish). Tossed lightly with oil and seasoning, they cook together in about 25 min. in a 450° oven.