Mushroom Vegetable Risotto - Vegan and GF

Looking for a wonderful side dish? Think Risotto. 

I love this dairy-free version that is delicious and satisfying. 

It's a wonderful side to make especially when serving company. 

I buy the rice from Whole Food Markets which sells their own brand of aborio rice (available in most markets) which is usually the kind of rice used for making risotto. Why? Risotto, an Italian short grain rice, will get creamy when cooked. 

I make this recipe in two steps. 

First I sauté my vegetables lightly and set them aside. Then I make the rice. The rice needs to be stirred about every 45 seconds so it doesn't become gummy- so it will need your attention. 

You can use any type of vegetables that you like but my favorites are lots of mushrooms, green beans, and red or yellow pepper in large slices.

If you want to eat this as a plant-based entree, add sautéed cubed tofu when you add the vegetables. 

Ingredients: 

1/3 of a cup of vegetable broth for sautéing

3 cups of white mushroom, cut in half

2 large red bell peppers seeded and sliced 

about 15 whole green beans, fresh or frozen

1 teaspoon of garlic powder 

Salt and cracked pepper to taste

1 and 1/2 cups of arborio rice, washed well

1 cup of onion

4 cups of vegetable broth

1 cup of water or white wine

Directions: 

Add mushrooms, bell peppers, and green beans to a hot skillet. Stir continuously until vegetable begin to cook. Add 1/3 cup of vegetable broth to a wide skillet, stirring to prevent burning. Reduce heat a little, and cover. Watch the pot and stir as needed until mushrooms are somewhat cooked but firm (about 3-4 minutes). Remove from skillet and set aside in a bowl uncovered.

In a skillet add the cup of onion and begin to sauté. Stir well and add a little water or vegetable broth if needed. Add rice and continue stirring to prevent burning. When onions are soft begin adding a half cup of (room temperature) broth at a time, stirring every 30 seconds this will prevent it from becoming gummy. Repeat until all liquid is added. Cover and cook on a reduced heat ( stirring occasionally) until rice is cooked ( al dente).

When done add vegetable to the top of the rice and keep covered until you serve it.