Grilled Vegetable Risotto (Gluten-Free and Vegan) Recipe by Jessica

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Servings: 4

Ingredients

1 tablespoon extra virgin olive oil
1 large onion, chopped
5 cloves garlic, minced
1 cup arborio rice
1 quart (4 cups) vegetable or chicken broth
1/4 cup dry white wine (or use additional broth)
1 teaspoon salt
1/2 teaspoon fresh ground pepper
1/4 cup cashew cream (or milk)
Grilled Vegetables:
Red Onion, Zucchini, Asparagus, Bell Peppers, Squash, and Eggplant all work well
olive oil
salt and pepper to taste
Make the Risotto:
In
a large sauce pan over medium heat, heat the olive oil and add the
onion. Saute for 3-4 minutes or until the onions
begin to become translucent. Add the garlic and arborio rice and stir well, to
coat the rice well with the olive oil.
Meanwhile, pour the broth into a microwave safe container (a glass pyrex container works well). Heat for 2 minutes on high. Set aside.
Add the white wine. Stir
and in about 1-2 minutes, add one cup of the broth. Stir occasionally
until the broth has been absorbed by the rice, which takes about 3-4
minutes. Keep adding broth in 1/2-1 cup increments until the rice is