You see “vegan” and you’re automatically un-sold. Don’t even think about that because RightRice Risotto may have you second-guessing the “V” for “vegan” on the packaging anyway. We dug through the trash to confirm. This creamy, rich risotto is plant-based and easy as f*ck to prepare using our dairy-free recipe. Plus, there’s no one way to make it. It’s a free-for-all; add whatever ingredients you enjoy, but keep it clean and simple. It has become a household favorite. I’m talkin’ two nights in a row, where da leftovers at?! And for an at-home, Italian-inspired date night, oh, it’s on and poppin’!
Serving Size2 Bowls
About 18 minutes
– RightRice Risotto
– 3 garlic cloves
– 2 shallot bulbs
– Earth Balance vegan butter
– 2 broccolini bunches
– 1 cup of sliced shiitake mushrooms
Wash all produce.
In a medium saucepan, bring water to a boil. Cut up garlic cloves, shallot bulbs, and broccollini. Add a pinch of salt and RightRice Risotto to the boiling water. Reduce heat. Stir occasionally. Cook for 5 minutes.
In a separate medium saucepan, bring garlic, shallots, and butter to a sizzle. Add broccolini and mushrooms, and sautee until cooked to desired texture.
Remove risotto from heat and allow it to sit for 7 minutes.
Add sauteed broccolini and mushrooms to risotto and mix well. For flavor, add pepper.