Sun Dried Tomato & Mushroom Risotto over Sautéed Spinach. I start by sautéing

Sun Dried Tomato & Mushroom Risotto over Sautéed Spinach. I start by sautéing chopped red onion and garlic in Earth Balance. I also let chopped mushrooms steep in boiling water for my broth. After a few minutes I add chopped fresh rosemary, basil, and the sun dried tomatoes. I separate the mushrooms from the broth which I simmer with rice vinegar, almond milk, & olive oil. I then add the mushrooms to the rest of the vegetables and sauté them as well for a few minutes. I then add the rice to coat it with the the melted earth balance before adding the broth. I then cook the rice in the broth over low heat for 20 minutes. The Spinach is sautéed in Earth Balance for a minute.