Wednesday, March 2, 2011

Gluten Free Vegan Risotto

I have mentioned in previous posts that risotto is something I love but the time-intensive process of making it often deters me from making it. It's a very inexpensive dish; I always buy the arborio rice in bulk, plus I usually have the remaining items around the house. However, knowing I will be spending at least a half hour, if not up to an hour, preparing my meal, is often a daunting fact.

Regardless, I've been in the mood recently to actually spend time on my meals (maybe it's the rain outside?), so I decided to make risotto last week for the first time in at least a year and a half. It was just as delicious as I remembered, and, possibly because I cut the measurements in half, it didn't take nearly as long as I recalled.

using vegetable broth really added  color to the dish
I finished up the delicious entree with Thin Mintz from Manifest Vegan's gorgeous site. They were much easier to make than I expected, and I received rave reviews at work for them (plus, I ate about 10 of them at home when they came out of the oven!).

1 comment:

Scrumptious said...

I feel similarly about risotto but your beautiful picture has inspired me to put it back into the rotation!

It's great to hear that you found the thin mints to be not too difficult. I thought they looked really tasty but like they might be a bit much to take on. They look really, really delicious in your photo here!

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