By Dr. Sirisha Potluri
Ingredients:
• 4 cups mushrooms
• 1 cup diced onion
• 2 heaping Tablespoons of garlic, diced
• 3 cups whole wheat organic orzo pasta ( if gluten sensitive use Risotto rice)
• 6 cups fat free vegetable broth
• 2 cups plain unsweetened soy milk
• 2 cups frozen peas
• 3 -4 cups of baby kale
• Italian spices ( garlic powder, dried basil , black pepper powder, red pepper flakes dried thyme, garlic powder and salt to taste)
Instructions:
1. Heat a medium sauce pan, heat up and add the onions , mushroom, garlic and stir for 2 minutes.
2. Sprinkle in pepper, and other spices and orzo into the pot. Stir constantly for 2 minutes to toast the pasta. Pour 2 cups of broth into the pot and continue to stir making sure nothing sticks to the bottom.
3. After the liquid has been absorbed add 2 more cups (it took around 2 minutes for mine). Keep stirring occasionally until the liquid has absorbed (around 10 minutes). Add the last 2 cups of broth and keep stirring occasionally until the liquid has been absorbed by the pasta (another 5 minutes or so).
4. Now add soy milk and cook for 5 more minutes.
5. Mix in the Greens peas and chopped baby kale to the risotto. Taste for spices and salt and adjust.
6. Garnish with some fresh basil (optional)