Mushroom Risotto

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

Ingredients:

• 1 cup short-grain brown rice
• 2 cups of filtered water
• 1 cup Daiya mozzarella shreds
• 2 shiitake mushrooms
• 1/4 cup balsamic vinegar
• 1/4 cup almond milk
• Fresh rosemary herb, 2 stems

Serves 5.

Directions:

• Bring water to a boil over the 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 them 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.