Easy Gluten-Free Risotto Recipe

Name: Easy Gluten-Free Risotto Recipe
Total time: 60 min
Ingredients: 3 cups low-sodium vegetable broth; 1 tablespoon extra-virgin olive oil (optional, learn more ); 1 cup chopped onion and/or shallots, or sliced leeks and/or scallions; 4 cloves garlic, minced; 2 cups dry short grain brown rice; 1 cup canned pumpkin; 2 tablespoons apple cider vinegar or white wine vinegar; 2 to 3 cups chopped leftover roasted, grilled, or sautéed vegetables; 2 tablespoons chopped fresh herbs (parsley, thyme, dill, basil); 1¼ teaspoons sea salt; ½ teaspoon freshly ground black pepper; ¼ cup chopped toasted walnuts; 1 tablespoon nutritional yeast (optional); Lemon wedges (optional)

www.forksoverknives.com

This delicious gluten-free risotto uses leftover veggies and herbs and is a great way to clear out your fridge. Get the recipe!

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Dutch oven
Saucepan
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Chef's knife
Cutting board
Measuring cup
Measuring spoon
Wooden spoon

Ingredients

3 cups low-sodium vegetable broth
1 tablespoon extra-virgin olive oil (optional, <a href="#h-tips">learn more</a>)<br>
1 cup chopped onion and/or shallots, or sliced leeks and/or scallions
4 cloves garlic, minced
2 cups dry short grain brown rice
1 cup canned pumpkin
2 tablespoons apple cider vinegar or white wine vinegar
2 to 3 cups chopped leftover roasted, grilled, or sautéed vegetables
2 tablespoons chopped fresh herbs (parsley, thyme, dill, basil)
1¼ teaspoons sea salt
½ teaspoon freshly ground black pepper
¼ cup chopped toasted walnuts
1 tablespoon nutritional yeast (optional)
Lemon wedges (optional)