Thursday, February 16, 2012

Mushroom Risotto

Yes, this is happening. And yes, this is gluten free, and vegan, and marvelously mouth-watering.


Ingredients:
Serves 5.

Directions:
  • Bring water to a boil over stove.
  • Add in rice and rosemary, stir once, and reduce heat to simmer. Cover pot until rice is fluffy and cooked.
  • Meanwhile, chop mushrooms, and place into a shallow bowl.
  • Add balsamic vinegar to mushrooms, and allow to soak in and marinate until needed.
  • When rice is cooked, add in cheese and almond milk. Lightly stir over low heat until cheese is melted.
  • Finally, add in the balsamic mushrooms.
  • Serve warm. OMG it's so good.

6 comments:

  1. This sounds awesome - can't wait to try it!

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  2. Yum! I love risotto, just posted some on my blog as well! ;)

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    1. I love it too! Going to look at yours nowww!! :) :)

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  3. This sounds delicious but I'm not a fan of rosemary, is there a substitute?

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    1. I think basil will work really nicely. Let me know! :)

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