This made a very nice supper. It was filling yet, not heavy and full of flavor.

Cauliflower and Leek Risotto


  • 1 large leek, trimmed, cleaned and sliced in ringlets
  • 1/2 yellow bell pepper, cut in small pieces
  • 1/2 head cauliflower, cut in florets
  • 2-1/2 cups vegetable bouillon
  • 2 tablespoons vegetable oil
  • 1 cup Arborio rice
  • 1/4 cup nutritional yeast
  • fresh oregano and thyme leaves or other herbs
  • salt & pepper to taste
  • 1/4 red bell pepper as garnish, cut in small pieces


  1. Bring water to a boil.
  2. Cut the cauliflower into florets and drop into the water for 5-8 minutes then drain. Alternatively you could steam the cauliflower until al dente.
  3. Cut leek into rings.
  4. Cut the 1/2 yellow bell pepper in small pieces.
  5. Meanwhile, in a small pot, bring the vegetable bouillon to a boil; adjust heat to maintain slow simmer.
  6. Heat the oil in a large frying pan.
  7. Add in the yellow bell pepper pieces and the leek and and saute until they begin to soften.
  8. Stir in rice, turning several times to coat with oil.
  9. Stirring nearly continuously, add the vegetable stock a half cup at a time, adding more only when what’s been added is incorporated.
  10. When the mixture is done when the rice is tender and creamy looking, add in the cauliflower.
  11. Stir in the nutritional, oregano, thyme and season to taste.
  12. Lightly saute the red bell pepper pieces in a small frying pan. Use the red bell pepper as garnish sprinkled on top of the risotto.
  13. Serve immediately.