Sundried Tomato And Mushroom Risotto

Name: Sundried Tomato And Mushroom Risotto
Prep time: 1 h 55 min
Cook time: 1 h 55 min
Total time: 1 h 55 min
Yield: 1
Cuisine: Mediterranean, Italian, European
Ingredients: 237 milliliters Arborio rice; 946 milliliters Veggie Broth, warmed (or 4 cups water and 1 veggie bullion cube); 118 milliliters Oil Packed Sundried Tomatoes, cut into strips; 0 Cup Earth Balance or Olive Oil; 1 Onion, minced; 118 milliliters (scant) Pine Nuts, toasted; 0 Red Wine (warmed); 1 Tb Rosemary, finely chopped, plus more for garnish; 79 milliliters Soymilk; 1 serving Vegan Parmesan Cheese (Optional. Made from ground almonds, miso, and nutritional yeast); 227 grams Mushrooms (white button is fine)

The recipe Sundried Tomato And Mushroom Risotto is ready in about 1 hour and 55 minutes and is definitely a spectacular gluten free and vegan option for lovers of Mediterranean food. This recipe covers 65% of your daily requirements of vitamins and minerals. This recipe serves 1. One portion of this dish contains about 36g of protein, 58g of fat, and a total of 1637 calories. A mixture of arborio rice, olive oil, mushrooms, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.