Gluten-Free and Vegan Risotto

Name: Gluten-Free and Vegan Risotto
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 473 milliliters arborio rice; 2 Tbsps basil, chopped; 237 milliliters broccoli, chopped; 1 liters veggie broth, warm; 2 Tbsps dairy-free margarine; 2 cloves garlic, minced; 4 servings ground pepper, to taste; 118 milliliters mushrooms, chopped; 1 Tbsp nutritional yeast; 1 Tbsp olive oil; 1 teaspoons salt; 118 milliliters sun-dried tomatoes, chopped; 0 white onion, chopped; 237 milliliters white wine, warm; 2 smalls zucchini, grated

Gluten-Free and Vegan Risotto

The recipe Gluten-Free and Vegan Risotto could satisfy your Mediterranean craving in approximately 40 minutes. One serving contains 572 calories, 12g of protein, and 9g of fat. This recipe serves 4. It works well as a side dish. Head to the store and pick up sun-dried tomatoes, olive oil, nutritional yeast, and a few other things to make it today. It is a good option if you're following a gluten free and vegan diet.

Instructions

Prep a large pan over med-high heat with oil and margarine. Sauté both onion and garlic until soft and translucent.

Ingredients you will need

Margarine

Garlic

Onion

Cooking Oil

Equipment you will use

Frying Pan

Add rice and stir constantly until the rice begins to cook. Season with a pinch of salt and pepper, slowly adding 1/2 cup of broth.Continue stirring while the liquid reduces.

Ingredients you will need

Salt And Pepper

Broth

Rice

Add the wine and repeat. Continue to add about 1/2 – 1 cup of liquid at a time, stirring, and letting the liquid reduce each time. When you only have a cup or so of broth left, add the zucchini.Continue to add the remaining liquid and stir until it is absorbed and the rice is cooked through.

Ingredients you will need

Zucchini