Portobello Mushroom, Artichoke and Sundried Tomato Risotto
2 cups vegetable broth
2 cups water
1 tablespoon olive oil
1 tablespoon margarine
2 cloves garlic, finely chopped
2 green onions, chopped
1 cup arborio rice, or sticky rice
2 portobello mushroom caps, cut into cubes
6 sun dried tomatoes, chopped
6 artichoke hearts, chopped
1/4 cup grated vegan mozzarella
Combine vegetable broth and water in a saucepan and bring to a boil, then reduce heat and let simmer.
In a large pan or skillet (something big is what I'm getting at), heat olive oil and margarine over medium heat. Add garlic and green onions and saute for two minutes. Add rice and saute another 2 minutes.
Now the fun part! Reduce heat and add 4-5 ladles of vegetable broth/water mixture to the rice. Stir frequently until broth is absorbed. Add the mushrooms and continue to add ladles of broth to the rice, waiting until each bit is absorbed before adding more. When all of the broth has been used, add the sun dried tomatoes, artichokes and mozzarella. Stir until mozzarella has melted. Serve as a delicious side dish, or add tofu with the tomatoes and artichokes for a main dish!