Provencal risotto traditional version Gluten-free, Dairy-free, Organic - Cuisine l’Angélique

Name: Provencal risotto traditional version Gluten-free, Dairy-free, Organic - Cuisine l’Angélique
Ingredients: 85 g sundried tomatoes, julienned; 1 liter (4 cups) hot broth (chicken or vegetables for the vegan version); 125 ml to 250 ml (1/2 to 1 cup) hot broth to reserve, if necessary, for the end; 185 g (3/4 cup) tomato sauce *; 30 ml (2 tbsp) olive oil; 2 garlic cloves, crushed or minced; 1 large leek (about 230 g), cut into 1.5 cm (1/2 inch) slices; 227 g (8 oz) white mushrooms, sliced; 227 g (8 oz) coffee mushrooms, sliced; 1 ml (1/4 tsp) salt; 7 1/2 ml (1 ½ tsp) dried oregano; 7 1/2 ml (1 ½ tsp) dried basil; 250 g (1 ¼ cup) arborio rice; 185 g (3/4 cup) white wine; 1 can (398 ml (14 oz)) pitted black olives, drained and cut in half; 60 ml (4 tbsp) fresh parsley, chopped

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Experience the flavors of Provence with this gluten-free, dairy-free, and vegan risotto. Julienned tomatoes, aromatic herbs, and rich tomato sauce create a savory, comforting dish in just 35 minutes...

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