Very Veggie Recipe Submission: Veggie Risotto

August 21, 2020
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Learn about the Very Veggie Movement

Each Very Veggie Recipe Submission utilizes Jing Si Instant Rice — which was developed thanks to the venerable Dharma Master Cheng Yen, the founder of the Buddhist Tzu Chi Foundation. Versatile, convenient, and delicious, Jing Si Instant Rice was designed so that in an hour of great need, Tzu Chi volunteers can provide a straightforward and nutritious source of relief.

This wholesome recipe for veggie risotto is a wonderful choice for when you’re craving homemade Italian food. Loaded with delicious vegetables, and combined with rice, sauce, and cheese, this dish is both savory and nutritious.

Take a look, and serve yourself a bowl of this tasty creation submitted by one of the talented students from Cupertino High school, Gilford Ting (@gilfordting), who is a rising junior with a passion for vegetarian meals.

Give the recipe a try!


Jing Si Instant Rice
Frozen peas
Frozen corn
Hot water
Olive oil
Veggie cheese


  1. Heat 2 tablespoons of olive oil in a saucepan over medium-high heat.
  2. Stir in the mushrooms and cook until soft (about 3 minutes.)
  3. Add hot water or broth, then add the instant rice, packaged vegetables, frozen carrots, frozen peas, frozen corn, and simmer for 10 minutes over low heat until the rice is soft and creamy. Add a little bit of hot water at the end if needed.
  4. Sprinkle vegan cheese on top and enjoy!

A Message From the Chef

“Vegetarian meals can actually be more healthy and just as filling and nutritious as regular meat-based meals,” said Gilford Ting. “Many people have told me that you don’t even miss meat if you eat a good veggie dish.”

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