Vegetarian Pot Pie Risotto

Updated on November 27, 2018
Mollymom84 profile image

I have been cooking vegetarian meals with my family for over 20 years, and I love sharing my delicious creations!

I had a bunch of veggies that I was going to use to make stuffing on Thanksgiving, but I never got around to it. Looking in my fridge and pantry, I also had cream, butter, vegetable broth, and rice, so making a vegetarian pot pie risotto seemed like a perfect way to use up all my leftover ingredients on the Sunday after Thanksgiving. Perfect timing, because we are having a blizzard here in the Midwest, and we are expecting 8-12 inches of snow!

The pictures I took do not do this dish justice! I have to work on my food photography skills. If you guys have any tips or suggestions on how to improve, please let me know in the comments below or send me a message!

Perfect for using up holiday leftovers!

I have a two-year-old son, and he wouldn't try this dish—but he's a picky little guy. So far, his diet mostly consists of pizza, chicken nuggets, and chocolate chip cookies, so I need to find some more ways to sneak in veggies. I thought this would be my chance, but he gave me a firm "no, no, no!" I guess I wasn't sneaky enough with the veggies. My little gal, who is 9 months old, tried it and she loved it. I also added some Parmesan cheese on top, which is her favorite... I guess you could say we're quite a "cheesy" family!

I have fibromyalgia, and my doctor told me to use butter instead of margarine to help with my inflammation, so I usually use only butter or olive oil. However, if you prefer margarine, I'm sure that would work just fine, as well.

Cook Time

Prep time: 10 min
Cook time: 1 hour
Ready in: 1 hour 10 min
Yields: Makes about five servings (1/2 cup each)

Ingredients

  • 2 cups brown rice, cooked
  • 1/4 cup carrots, finely chopped
  • 1/4 cup celery, finely chopped
  • 1/4 cup onion, finely chopped
  • 3 tbsp butter, salted
  • 3 tbsp heavy cream
  • 2 tbsp fresh parsley, finely chopped
  • 1 cup vegetable broth
  • 1/2 tsp pepper
  • 1/4 tsp salt
  • pinch nutmeg
  • 1/8 cup cheddar cheese, grated

Instructions

  1. Preheat oven to 350.
  2. Add chopped veggies, parsley, and 1 tbsp butter to ceramic baking dish with lid and bake about 30 minutes until veggies are softened.
  3. Add remaining butter, cream, cooked rice, broth, salt, pepper, and nutmeg to veggies in dish and stir until mixed well.
  4. Continue to bake for 20-30 minutes and check every 5-10 minutes. Add additional water 1/4 cup at a time to keep creamy consistency.
  5. Stir in shredded cheddar and serve topped with additional cheese to taste.

Little DeeDee loved it!

My nine-month-old loved it!
My nine-month-old loved it!

More please!

Thanks, guys, for taking the time to read this article. I really hope it works out for you as well as it did for me. Happy cooking!

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