Creamy Brown Rice Risotto
User Reviews
5
Creamy Brown Rice Risotto
Description
Creamy Brown Rice Risotto prepares brown rice cooked separately, then combined with sautéed mushrooms and a purée made from white beans, nutritional yeast, vegetable broth, and seasoning. The mushrooms are browned until lightly caramelized, then the cooked brown rice is added along with warmed vegetable broth to simmer. Incorporating the bean purée thickens the risotto and adds a creamy texture without dairy.
The assembled risotto is gently cooked until thickened to the preferred consistency, flavored with garlic powder, salt, and pepper. The mushrooms lend an earthy note, while the nutritional yeast contributes a subtle umami richness. The brown rice’s whole-grain character remains present, providing a toothsome bite shared with the creamy elements.
This dish serves as a filling main course or side that can be garnished with fresh parsley for brightness. It offers an alternative risotto for those seeking a whole-grain and plant-based option.
Making the brown rice ahead saves time. Warming the vegetable broth helps integrate the ingredients evenly and prevents overcooking the rice. Additional vegetables can be cooked with the mushrooms if desired.
Ingredients
- 1 cup brown rice uncooked
- 1 cup vegetable broth 2 tablespoons
- 8 ounces mushrooms sliced
- 2 to 3 Tablespoons olive oil
- salt to taste
- black pepper to taste
- 15 ounces great northern beans drained and rinsed, or white beans
- 2 Tablespoons nutritional yeast
- 1 teaspoon garlic powder
- parsley for garnish (optional, minced
Instructions
- Cook brown rice according to the package instructions. If you’re using brown rice in bulk, boil 2 cups of water per 1 cup of rice then let simmer with the lid on for 40 minutes.
- Heat vegetable broth over medium heat in a small saucepan.
- At the same time, combine beans, 1 Tablespoon of olive oil, 2 tablespoons of veggie stock, 2 Tablespoons of nutritional yeast, and salt in a food processor until smooth (like hummus). Set aside.
- In a large saucepan, heat mushrooms with 1 tablespoon of olive oil with salt and pepper until lightly browned, about 3 to 4 minutes.
- Once the mushrooms are cooked, reduce heat and add cooked brown rice. Then add the warmed vegetable stock and let simmer for 4 to 5 minutes. Once the time is up, add bean puree to the pan and thoroughly combine. (Note: you may not need to use the entire amount of puree, it is up to your discretion.) Add garlic powder and salt and pepper to taste.
- Once risotto is thickened to your liking, remove from heat, top with parsley if using and serve.
Notes
- Cook the brown rice a day in advance to shorten meal prep and improve texture upon reheating.
- Warm vegetable broth before adding to the risotto to prevent the rice from becoming mushy.
- Consider adding other vegetables along with mushrooms for added variety.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 258 kcal
% Daily Value*
| Calories | 258kcal | 13% |
| Carbohydrates | 42g | 14% |
| Protein | 10g | 20% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Sodium | 170mg | 7% |
| Potassium | 583mg | 12% |
| Fiber | 6g | 24% |
| Sugar | 1g | 2% |
| Vitamin A | 83IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 64mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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