Vegan Corn Risotto Recipe

vegan weight watchers corn risotto
Vegan Corn Risotto Recipe
6 Servings – Approximately 1 cup per serving | 5 Weight Watchers PointsPlus per serving*
  • 1 cup arborio rice
  • 2 cups vegetable broth
  • 2 cloves garlic (pressed) & 1 tablespoon olive oil
  • 1 red bell pepper (chopped)
  • 1 yellow bell pepper (chopped)
  • 3/4 cup frozen yellow corn
  • 2 tablespoon sun dried tomatoes
  • 1/3 cup lite soy milk
  • 1/2 teaspoon cumin
  • 1 teaspoon curry powder
  • 2 teaspoon chili powder


  1. Bring the vegetable broth to a boil in a medium-sized saucepan.  Add arborio rice slowly, stirring constantly.  Bring to second boil.  Reduce heat to low, cover & simmer for 15 – 20 minutes. Set aside.
  2. Sauté garlic in olive oil in a separate pan. Add bell pepper. Sauté for 2 – 4 minutes.
  3. Add sun dried tomatoes & corn.  Sauté until corn is tender.
  4. Combine rice and veggie mixture.  Stir in soy milk (until creamy) and add spices. Stir until blended.

*Weight Watchers PointsPlus values are calculated using the recipe builder on

— Adapted from VegWeb

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One Response to Vegan Corn Risotto Recipe

  1. Lenea says:

    WOW! What a great recipe. I will make this over and over.

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