Gluten-Free and Vegan Risotto

Ingredients

• 2 cups arborio rice 
• 2 tablespoons basil chopped
• 1 cups broccoli chopped
• 6 cups veggie broth 
• 2 tablespoons dairy-free margarine 
• 2 cloves garlic minced
• 4 servings ground pepper to taste
• 0.5 cup mushrooms chopped
• 1 tablespoon nutritional yeast 
• 1 tablespoon olive oil 
• 0.5 teaspoon salt 
• 0.5 cup sun-dried tomatoes chopped
• 0.3  onion white chopped
• 1 cup white wine 
• 2 small zucchini grated

Equipment

• frying pan

Directions

1. Prep a large pan over med-high heat with oil and margarine. Sauté both onion and garlic until soft and translucent.
2. 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.
3. 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.
4. Remove from heat and stir in nutritional yeast, margarine, sun dried tomatoes, and basil.
5. Let it rest for a couple of minutes before serving.