It seems that more and more people have an intolerance or allergy to gluten these days.  I wanted to create a dish that was gluten free but full of flavor.  I also wanted it to be versatile enough for a vegetarian, but heartier for the ones who like a little meat with their potatoes...I mean risotto.  

Ingredients:
2 boxes Lundberg Parmesan Risotto 
16  ounces of peas
Diced baby portabello mushrooms, amount depends on you 
4 ounces of diced tofu, optional
Steaks cooked to your preference and sliced 1/2 inch strips, optional

Directions:
Cook the Risotto as directed on the package
Preheat oven on broil
Steam the peas

Place steaks in the oven until their are done to your likeness
Sautee mushrooms
Combine peas and tofu with the risotto

Plating:
Place 1 cup of risotto on plate
Topped with steak (if you included this)
Finally, add mushrooms to the top


Healthy Eatings!!!
 


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