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“This is a hearty recipe from The Gluten-Free Vegan by Susa O'Brien. This recipe is a little fiddly - and I don't usually like that. But it is absolutely my favorite risotto and well worth the extra steps. Serve it with a salad and you've got a complete meal.”

Ingredients Nutrition


  1. In a large skillet sauté the onion for 3 minutes, until soft. Add the broccoli and squash and continue to cook until the veggies are getting cooked through - but not mushy about 5 minutes.
  2. Add the mushrooms, spinach, garlic and ginger. Cook for another 5 minutes. Add the pine nuts, parsley and red wine. Simmer until the red wine is almost completely absorbed. Remove this mixture from heat and set aside.
  3. In a stock pot heat the broth until it is simmering. Keep it hot.
  4. In a dutch over or large pot (yes this is the 3rd pot! I told you it was a fiddly recipe) heat a teaspoon of oil. Add the rice and stir it around until all the grains are coated. When the rice begins to go slightly brown begin to add the stock a ladle full at a time.
  5. After each addition, stir the rice until the broth is completely absorbed. Then add another ladle. Continue in this manner until all of the stock is absorbed by the rice - your risotto will now have a lovely creamy texture.
  6. Add the cooked veggie mixture into the risotto, stir through over low heat until completely incorporated.
  7. Yum.

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