½ cup zucchini, cut in half lengthwise, then into ¼-inch slices
½ cup spinach, coarsely torn
1 tablespoon chopped fresh mint
Chopped fresh parsley or cilantro
Heat 1 teaspoon oil in a 2-quart soup pot over medium heat.
Sauté the leeks with the aminos, pepper, dried basil, until leeks are translucent.
Add the rice and sauté, stirring constantly until golden brown or carmelized. Lower the heat.
As the rice dries out, begin to add stock, 1 cup at a time, stirring constantly.
Allow the rice to absorb the stock each time before adding more. Keep stirring.
Risotto should have a soft (not mushy) texture with a creamy consistency. Be careful not to overcook or let the rice dry out. The cooking process will take about 20 to 30 minutes total. Taste the rice for texture.
Heat the remaining teaspoon oil in a sauté pan over medium-high heat and add the carrots, celery, and zucchini. Add some stock if necessary to keep the vegetables moist. Sauté until the carrots are al dente or almost soft.
Add the greens and continue to sauté until just wilted. Pour all the ingredients from the sauté pan into the rice, add the fresh herbs and gently combine.
Place the rice in a festive serving dish and garnish with freshly chopped parsley.
This recipe was taken from The Chopra Center Cookbook, which is based on the ancient healing wisdom of Ayurveda. All Ayurvedic recipes focus on creating balance and supporting the body's natural state of health.