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You are here: Home / Main Dishes / Rice Dishes / Brown Rice Risotto with Chestnut Mushrooms

Brown Rice Risotto with Chestnut Mushrooms

May 10, 2015 By Gloria 3 Comments

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Please note that this post contains affiliate links of products that I love and use. This rewards me with a small commission if you choose to buy through the links and none of this will cost you anything – but it does help me pay the bills and deliver you quality content. – Love, Gloria.

To me risotto is the ideal meal, it is easy to make and you can alter it to suit anyone’s taste. But not only can you add whatever you want to it, you can also take it as far as replacing the white risotto rice with brown rice. By doing so you turn the dish into something far healthier and you can even skip the process of seemingly endless stirring. Mind you, I actually love the part of the stirring since I find it very calming and a nice way to unwind after a long and stressful day. But when I can eat something even healthier while eliminating the 20minutes of stirring then who am I to complain…

Brown risotto is in fact not a real risotto since it is not prepared in the same way that a white rice risotto is prepared in. I do call it that however because the end result is strikingly similar.

brown rice risotto 001

Ingredients : metric (imperial)

Serves 2

200g (1 cups) brown rice

500 ml (2 cups) vegetable stock

1/2 tbsp vegan butter, or coconut oil for the rice

1/2 tsp salt, for the rice

1 small onion

1 tbsp vegan butter or oil for the frying

2 cloves garlic

100g (1 cup) chestnut mushrooms, sliced

50g (2 cup) spinach

1 tsp fresh thyme, chopped

1 tbsp chopped parsley

1/2 tsp pepper

pinch of salt

To cook the rice I use the method of cooking it in the oven for this recipe. It is fairly simple and straightforward. Preheat oven to 200C / 400F. Place the brown rice in a overproof dish, pour in the stock and add the vegan butter or coconut oil and 1/2 tsp salt. Cover with lid and place in the preheated oven for about 45-60minutes until all liquid is absorbed. It will leave you with a very fluffy rice.

brown rice risotto 003

While the rice is cooking you can prepare the other ingredients. Brush and slice the mushrooms. Peel and finely dice the garlic and the onion. Wash the spinach and set it aside, there is no need to chop it as it will wilt down. Once the rice is done, take it out of the oven and fluff it up with a fork and set it aside. 

Over medium heat fry the onions in a tablespoon of oil until tender, add the garlic and fry for another minute. Season with 1/2 tsp pepper, thyme, a pinch of salt and add the spinach. Give it a good stir. Add the stock and the rice and simmer over medium heat for a couple of minutes until the water has evaporated. Mix in the parsley and serve straight away.

brown rice risotto 002

You can add vegan parmesan to this brown rice risotto, scatter some toasted sesame seeds over it or serve it as is. Usually I serve it as it is because I love the pure flavour of mushrooms. 

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Filed Under: All Recipes, Main Dishes, Rice Dishes Tagged With: dinner, gluten free, lunch, risotto, wheat free

Previous Post: « Zingy Chickpea and Sorrel Salad
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Reader Interactions

Comments

  1. HappyHannah says

    July 25, 2015 at 9:33 am

    This is so ridiculously easy to make. I wowed my mother in law with it but will never tell her how easy it was to make! HAHA! XD

    Reply
  2. Jenna says

    May 16, 2016 at 3:29 pm

    I tripled the recipe. Had a lot of vegetarian in laws coming for a party. Added curry, coconut milk and replaced the mushrooms with okra, chickpeas and and fresh veg. Was surprisingly good!

    Reply
    • Gloria says

      May 24, 2016 at 1:58 pm

      That is an excellent idea! I should try that myself! – Love G.

      Reply

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Welcome to The Greedy Vegan!

Hi there, I’m slightly obsessed with food, vegan by heart and mommy of a Beagle. I like my food to be affordable and easy to cook. But that doesn’t mean that I don’t indulge whenever I can; since after all …

I am Gloria “The Greedy Vegan”

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