This risotto tastes identical to the classic rice-based version. This low-carb meal is comforting, indulgent and filling.
Recipe by @eatingoverthecounter.
INGREDIENTS:
1 package Miracle Noodle rice
1 tablespoon olive oil
Roughly 8 cherry tomatoes, diced
One clove garlic, minced (or substitute for a drizzle of low fodmap garlic infused oil — or omit! Anything goes)
Roughly 1/4 cup frozen peas
1/4 cup marinara sauce
2-3 tablespoons shredded vegan parm
1 tablespoon vegan butter
Salt + pepper to taste
INSTRUCTIONS:
1. Chop your tomatoes and add them to a sautée pan with a drizzle of olive oil, salt, and pepper. If you are using garlic add it here — otherwise, sub the olive oil for a low fodmap garlic infused oil.
2. Once the tomatoes are cooked down, add your frozen peas and marinara sauce. While the sauce heats up, strain your miracle rice and heat it up in a separate sautée pan without any oil. Just heat! Then add the miracle rice to your tomato and pea mixture.
3. Add a knob of vegan butter and a generous handful of vegan parm to the risotto, and fold it in slowly. The miracle rice will bulk up and absorb the sauce, and the parm will melt and give you the creamy classic risotto texture. Add salt and pepper to taste, then enjoy!
