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Lemony Spring Vegetable Risotto With Tarragon

When I think of Spring produce, fresh asparagus, peas and lemons always come to mind. Add that with a pinch of dried tarragon, and you have a perfect risotto to welcome the warm weather with. This vegan, gluten-free dish has only a slight after hint of lemon, so if you like it a little stronger,… Continue reading Lemony Spring Vegetable Risotto With Tarragon

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Cheesy Smoked Gouda, Broccoli and Tomato Risotto Bake

Yum, yum, yum! This gluten-free, vegetarian dish is filled with cheesy goodness and is a really good “comfort” food. I made it for Easter and it got devoured.  If smoked gouda isn’t your thing, use cheddar instead. You can make this ahead of time and then just reheat it at 350 degrees in the oven… Continue reading Cheesy Smoked Gouda, Broccoli and Tomato Risotto Bake

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Cinnamon Sugar Roasted Butternut Squash Stuffed With Cranberry Risotto

It wasn’t planned, but it’s become somewhat of a tradition that every Thanksgiving, I make a new squash recipe that’s both gluten-free and vegan. This year I decided to do a twist on one of my very first risotto recipes. . There are two major factors to making this recipe a success — constantly stiring… Continue reading Cinnamon Sugar Roasted Butternut Squash Stuffed With Cranberry Risotto

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Red Wine Risotto with Baby Bella Mushrooms

If you want a good arm workout, make back-to-back batches of risotto. Constantly stirring rice and vegetables for two plus hours can make your arms hurt! This vegan and gluten-free red wine risotto with baby bella mushroom has been in the making for the past two weeks. Every time I went to make it something… Continue reading Red Wine Risotto with Baby Bella Mushrooms