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 potpie risotto seemed like a perfect way to use up all my leftover ingredients on the Sunday after Thanksgiving. It was perfect timing, because we were having a blizzard here in the Midwest and expecting 8–12 inches of snow!
|Prep time||Cook time||Ready in||Yields|
1 hour 10 min
Makes about five servings (1/2 cup each)
- 2 cups brown rice, cooked
- 1/4 cup carrots, finely chopped
- 1/4 cup celery, finely chopped
- 1/4 cup onion, finely chopped
- 3 tablespoons butter, salted
- 3 tablespoons heavy cream
- 2 tablespoons fresh parsley, finely chopped
- 1 cup vegetable broth
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
- Pinch of nutmeg
- 1/8 cup cheddar cheese, grated
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.
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- Preheat oven to 350°F.
- Add chopped veggies, parsley, and 1 tablespoon butter to a ceramic baking dish with a lid and bake about 30 minutes until veggies are softened.
- Add remaining butter, cream, cooked rice, broth, salt, pepper, and nutmeg to the veggies in the dish and stir until mixed well.
- Continue to bake for 20 to 30 minutes and check every 5 to 10 minutes. Add additional water 1/4 cup at a time to keep the creamy consistency.
- Stir in shredded cheddar and serve topped with additional cheese to taste.
The Family Reaction
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!
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!
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!