This recipe used green veggies; green beans, asparagus, peas.
I also used a mixture of wild rice, brown rice and red Bhutanese Red Rice. This made the risotto really nutty and flavorful.
1/2 cup chopped onion
1/2 cup peas
1 1/2 cup cut green beans about 1 1/2 inch
1 cup cut asparagus
1 cup rice (mixture of anykind you like)
1 can vegetable stock
fresh cut basil
2 T olive oil
Saute onion in olive oil for about 2 minutes. Add green vegies and saute until tender–about 5 minutes. Measure vegetable stock and add enough water to equal 2 cups of liquid. Add this to veggies. Chop up fress basil to equal about 1 tsp. Cover and simmer until rice is fully cooked. Continue to cook until creamy adding water to keep from sticking.
Cook about 10 to 15 minutes until rice is creamy. Season with salt and pepper and Parmesan cheese. This can be served as a side dish or main course. I absolutely loved the wild rice in this dish. Of course, if you are trying to go Vegan leave out the Parmesan cheese and substitute veggie cheese.