Risotto is often made from white Arborio rice or sushi rice, which is less nutritious and tends to spike blood sugar more than brown rice. I tend to use Basmati rice, half brown and half white. 

Ingredients

• ½ cup Basmati brown rice (short-grain) or brown sushi rice
• ½ cup Basmati white rice or white sushi rice
• 2 cups water
• 2 cups vegetarian broth (I like Pacific Creamy plant-based broth with turmuric)
• 2 Tbsp mock-chicken seasoning
• 2 Tbsp nutritional yeast (not Brewer's yeast)
• 1 medium white onion, chopped fine
• 1 cup mushrooms, washed and sliced finely 
• 1 cup frozen petite peas (remove from freezer and allow to thaw in package completely)
• ¼ tsp pepper
• 1 tsp NoSalt or sea salt
• 2 Tbsp cornstarch mixed with 3 Tbsp non-dairy milk or water
• Trader Joe's Meatless meat balls, if desired.

Preparation

Place 2 cups of water in a saucepan and bring to a boil. Add rice. Bring to a boil and cook for a couple of minutes, stirring. Turn heat to simmer, cover, and allow to cook until soft while you continue with the recipe. When water is all absorbed, add 2 cups of broth and continue to cook over medium heat. Stir periodically. When rice is soft, turn heat down to low.

Place onions in a nonstick frying pan and cook over medium heat until clear.

Place muschrooms in a fnonstick frying pan and cook over mediium heat until nearly dry.

Add onions, muschrooms, and thawed petite green peas to the rice mixture.

Stir in the cornstarch mixture and cook until thickened. This will help to make the rice creamier. Add more broth or some almond milk if needed to desired consistency.

Note:  If desired, bake a package of Trader Joe's Meatless meatballs in the oven for 10 minutes at 350 degrees F. 

Serving

Spoon onto shallow soup bowls and garnish with several meatballs.