I love this dish! It has the Italian style with a different touch.
Ingredients:
Ingredients:
- 3 cups cooked short grain brown rice
- 2 TB olive oil
- 1 red bell pepper
- 1 green bell pepper
- 3-4 garlic cloves crushed
- 1 onion
- 4 oz cherry tomatoes halved
- 2 TB sun-dried tomato pesto
- 1 pinch saffron
- 2 cups vegetable broth
Directions:
Heat the oil and add the garlic, onions, and chopped peppers. Cook them for about 5 minutes. Then, add the broth and saffron. Cook for another 5 minutes. All the veggies should be tender by now. Add the cooked rice and the cherry tomatoes. Stir well and cook for 10 more minutes adding the sun-dried tomato pesto at the end.
Sprinkle with vegan Parmesan on top.
Note: Saffron is used in paellas mostly but I found that Risotto Milanese (from Milan) uses saffron as well.
Serves 3
Heat the oil and add the garlic, onions, and chopped peppers. Cook them for about 5 minutes. Then, add the broth and saffron. Cook for another 5 minutes. All the veggies should be tender by now. Add the cooked rice and the cherry tomatoes. Stir well and cook for 10 more minutes adding the sun-dried tomato pesto at the end.
Sprinkle with vegan Parmesan on top.
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| Risotto |
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| Risotto |
Serves 3