By Gluten Free, Low Calorie, Original Recipes, Rice
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Creamy Roasted Red Pepper and Fennel Rice

While not made in the traditional risotto fashion, this serves and tastes like risotto! Roasted red pepper, parmesan, and fennel make this a delicious, creamy, and impressive looking dish. 232 calories per cup.
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Servings 10 cups

Ingredients
  

  • 3 tablespoons olive oil
  • 8 oz diced crimini or button mushrooms
  • 2 1/2 cup chopped fennel bulb about .5 inch pieces
  • 1 1/2 cups diced carrot
  • 2 cloves garlic pressed or minced
  • 1/2 teaspoon fennel seeds
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 teaspoon onion powder
  • 1 2/3 cup unsweetened non dairy milk
  • 1 cup roasted red pepper about 1 large pepper
  • 3/4 cup vegan grated parmesan such as Follow Your Heart
  • 1/4 cup dry white wine
  • 2 cups uncooked arborio rice *see note below recipe
  • 1/2 cup roughly chopped fresh basil

Instructions
 

  • Prep your ingredients: If using a fresh bell pepper instead of jarred roasted red peppers, roast it under the broiler until charred on all sides. Chop the fennel, carrot, and garlic and add them to a bowl (2 teaspoons may sound like a lot of salt - you'll be surprised by how much that flavor gets lost/blends in with the completed dish.) Chop the fennel seeds with a sharp heavy knife, or crush with a mortar and pestle. And crushed seeds and the rest of the spices to a small bowl. Blend the milk and roasted red pepper together with a blender for 30 seconds.
  • Heat a wide deep skillet over medium heat. When hot, add the olive oil and mushrooms. Sauté for about 8 - 10 minutes, until they have released their liquid and are lightly browned.
  • Add the chopped veggies and spices to the skillet with the mushrooms. Stir to coat with oil and spices. Add the pepper milk, parmesan, and wine; stir. Cover and simmer for 20 minutes.
  • Rinse the rice in 3 - 4 changes of water to remove excess starch. Combine rinsed rice with 4 cups of water in a medium saucepan. Cover, bring to a boil, and simmer for 18 - 20 minutes, until rice is tender but not mush.
  • When the sauce is finished cooking, remove from heat and stir in the basil. When the rice is finished cooking, combine it with the sauce and mix to thoroughly combine. Taste and adjust seasonings as desired.

Notes

*Arborio rice is a short grain white rice that is commonly used in risotto. It has less of a tendency to get mushy than other types of rice, and lends itself well to creamy dishes. Other kinds of rice may be used instead, but be careful not to overcook or over stir to prevent mushy rice.