Veggie Risotto

I’m always looking for new Gluten Free products to try. And I usually try to “take them to the next level” by adding things to them. During a recent trip to our local co-op I grabbed a box of Gluten Free Risotto from Lundberg. It looked easy to make and sounded fun. To me Risotto is such a fancy food (I’ve only eaten it at fancy dinners) so to be able to make it at home was intriguing.

After making this yummy dish once I found the same products at Whole Foods and they had a coupon! I have made this dish twice this week for lunch and loved it. Each box makes enough for 2.5 meals. The half a meal is the portion the twins eat.

What you Need:
1 box of Risotto
1 cup of chopped veggies
2.5 cups of water
1 tbsp EVOO

How to Make It:
Heat oil in sauce pan over medium heat. Stir in rice and coat with heated oil for about 2 minutes.

Then add veggies, water and seasoning mix from the box. Bring to a boil, then simmer for 20 minutes.

Make sure to stir it because I did have a few issues with it sticking to the bottom. You may need to add another 1/4 cup of water. Serve hot!

This is a very tasty and filling dish. You could add whatever veggies you have. I used green pepper, onion, squash, and zucchini. The veggies come out nice and soft. If you want crisp veggies wait to add them to the liquid until there is only 10 minutes left.

You could add in some cooked chicken if you wanted to add some protein.