creamy gluten free risotto
Cook risoni according to package instructions. Thoroughly rinse risoni and set aside. In large pot heat oil on med-high heat add shallot, garlic and sun dried tomatoes. cook for a few minutes until shallot starts to soften and become translucent.
Add in rinsed risoni, broth, parmesan cheese, salt and artichokes. Turn heat down to low and stir until broth is combined and rosini is nice and creamy. Top with fresh basil and serve.
If risotto is feeling a little too thick or sticky add more broth until it is your desired consistency.
If you are not a fan of artichokes or sun dried tomatoes you can sub them for other favorite vegetables! you can also add meat and use chicken or beef broth as a sub for vegetable broth.