Vegan Risotto? I know a lot of you may be skeptical, but give it a chance. On top of the lack of cheese and butter that traditional risotto is made with this one is made with short grain brown rice! Vegan mushroom risotto with brown rice. “Can’t be good” you are probably thinking to yourself, especially if you don’t like mushrooms.
Well it is! Take it from someone who would not even eat mushrooms as a child. It’s a delicious dish made with healthy short grain brown rice, meaning you can feel good about eating it! Serve it with some steamed kale on the side and you really have a healthy and first rate meal.
Making risotto is not difficult, although it does take a little bit of time. I personally find the process quite relaxing. The more love you put into your risotto, the yummier it will be.
This vegan mushroom risotto is made using the same process you would use to make a traditional risotto (process I have come quite familiar with over the years.)
Onions and oil first, then rice, then wine, then broth. Stir continuously as you add a little bit of broth at a time. Boom! Delicious risotto ready for your belly.
There is a little trick to making risotto with short grain brown rice. Since the brown rice takes longer to cook than white arborio rice which you would usually use, cook the brown rice for 12 minutes in boiling water first and then strain it. Now you can treat the brown rice the same as you would the white. Meaning it will take about 25-30 minutes to cook your risotto.
I used mixed dried mushrooms to make the mushroom broth. You could use one specific kind instead if it’s easier to find, or whatever your preference.
You can buy some wild and/ or fresh mushrooms to sauté or grill, and add to your risotto. This can increase the cost of making mushroom risotto quite a bit,so I leave it up to you to decide whether you add more mushrooms. It is still delicious with just dried mushrooms, which is what is pictured in this post.
- 1 cup short grain brown rice
- 3 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, finely chopped
- a few sprigs of fresh thyme,
- ½ cup dry white wine
- 1 cup dried mushrooms, mixed or one specific kind
- 5 cups of water to make mushroom broth
- ¼ cup chopped flat leaf parsley + more for garnish
- salt and pepper to taste
- Add the rice to a pot and cover with water. Boil for 12 minutes, drank and set aside.
- In another pot bring 5 cups of water to a boil. In a heat proof bowl, pour the boiling water over the mushrooms, and cover. After about 10 minutes, pour the broth through a strainer and back into the pot. Be sure to really press the mushrooms into the strainer to release as much liquid as possible. Keep covered on low heat so that the broth stays hot.
- Chop the mushrooms into very small pieces. Heat a small pan with a tablespoon of oil on medium heat. Add the mushrooms and fry them until they start to get crispy. This will take 10-15 minutes. Season them with salt and pepper. Once they are ready add them to the pan with rice.
- Meanwhile, in a large pan, or another pot, heat 2 tablespoons of oil on medium low heat. Add the onion and garlic and the leaves from sprigs of thyme with a pinch of salt. Saute for 8-10 minutes. Be sure not to brown the onions. you want them to be soft and translucent.
- Add the rice to the pan and increase the heat to medium. Mix everything together and cook for about 4 minutes like this.
- Add the wine, stirring continuously until all the wine has evaporated.
- Now it is time to start adding the broth. Add ½ cup of broth at a time, stirring continuously. Fold the rice over itself instead of just stirring in a circular motion. Once the broth is pretty much gone, add another ½ cup.
- Repeat this process for about 25-30 minutes. It will take some time before it starts to get creamy, a bit longer than if you were using white rice and butter. It will happen though. Be patient. you may not need to use all the broth.
- Season with sea salt and pepper. Stir in the chopped parsley just before serving saving a little to use as garnish.
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