1 cup arborio rice
2 cups vegetable broth
2 cloves garlic (pressed) & 1 tablespoon olive oil
1/2 red bell pepper, 1/2 yellow bell pepper (chopped)
3/4 cup frozen corn niblets
2 tablespoon sun dried tomatoes (packed in olive oil)
1/3 cup vegan soy milk (best if NOT low-fat or fat-free)
1/2 teaspoon cumin
1 teaspoon curry powder
2 teaspoon chili powder
hungarian paprika to taste
Bring the vegetable broth to a boil in a medium-sized saucepan. Add arborio rice slowly, stirring constantly. Bring to second boil. Reduce heat to low, cover & simmer for 15 - 20 minutes. Rice should be cooked, moist & not . Set aside
Sauté garlic in olive oil in a separate pan. Add bell pepper. Sauté for 2 - 4 minutes. Add sun dried tomatoes & frorn. Sauté until corn is tender. Remove from heat. Place entire pan into a 475 degree oven for 5 minutes. Tops of veggies should be browned slightly.
Place rice into large bowl & add veggies. Stir in soy milk (until creamy) and add spices except for paprika. Stir until blended. Add paprika to top of risotto just prior to serving.