Adapted from About.com

Ingredients

2-4 portobello caps
6 cups of vegetable broth or water
1 onion, minced
3 cloves garlic, minced
5 tbsp olive oil
3 tbsp balsamic vinegar
1 cup arborio rice (risotto rice)
salt and pepper to taste
1/2 cup sun-dried tomaotes in oil, drained and sliced
1/4 cup fresh chopped basil
2 tsp fresh chopped parsley

Directions

Preheat oven to 350 degrees.

Rub portobello caps with olive oil, balsamic vinegar and add salt and pepper. Set aside.

Sautee the onion and garlic in olive oil for 3 to 5 minutes or until soft. Add the risotto rice and cook, stirring constantly to avoid burning. Allow to cook for about 2 to 3 minutes, or until rice just starts to brown.

Add 1 cup of water or vegetable broth and stir well to combine. Add a dash of salt and pepper. When most of the liquid has been absorbed, add one more cup of water, along with the tomatoes, basil and parsley.

As the moisture gets absorbed, continue to add broth or water one cup at a time, stirring frequently, until the rice is cooked.

Daiya Cheese Crisps

Adapted from Zander’s Vegan Mama

Ingredients

Daiya Mozzarella Shreds

Place Daiya vegan cheese by the pinchful on an ungreased baking sheet. Space them about a half inch apart, as they may spread slightly. Set the tray aside.

Vegan Parmesan Cheese

Ingredients

1/2 cup brazil nuts
1/2 teaspoon chopped garlic
Sea salt to taste

Directions>

Put all ingredients in food processor and blend.

Directions for Cooking and Assembling the Meal

Scoop risotto into marinated portobello caps, place on baking sheet.

Place both mushrooms and Daiya cheese crisps in oven.

Bake mushrooms for 5-10 minutes, until mushrooms are soft.

Bake cheese crisps for 15-20 minutes, until outer edges are crispy. Scoop crisps off of baking sheet with a spatula and on top of the risotto. Top with vegan parmesan cheese.