One of my favourite meals EVER is a risotto. It’s creamy and rich so it tastes like comfort food, but if you load it with veggies it can be so good for you! I also cut down on the fat a little but I will provide alternatives if you want to keep it full fat! It’s also easy to make vegan and of course it’s naturally gluten-free, as it’s just made with rice!
My favourite risotto is a mushroom risotto. This is often a version you will find in restaurants as well because chefs recognize how well the earthy flavour of mushrooms works with the creaminess of the risotto. However, as there is a mushroom hater in our household (hi Mom), I cook the risotto all together and then split it in half at the very end, adding other vegetables to hers. Then I inevitably get jealous of all the yummy vegetables going into her half and want some for myself, so my risottos rarely end up purely mushroom. I have provided the recipe here for my mushroom and vegetable risotto, but you can swap out any of these vegetables for your favourites. If you haven’t had it before though and you like all these vegetables, try it this way! You might just like it :).
Guiltless & Gourmet 