• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
The Greedy Vegan
  • Home
  • Recipes
  • Breakfast
  • Main Dishes
  • Sides
menu icon
go to homepage
  • Home
  • Recipes
  • Breakfast
  • Main Dishes
  • Sides
    • Pinterest
    • Twitter
  • search icon
    Homepage link
    • Home
    • Recipes
    • Breakfast
    • Main Dishes
    • Sides
    • Pinterest
    • Twitter
  • ×
    Home » Main Dishes

    Brown Rice Risotto with Chestnut Mushrooms

    Published: May 10, 2015 · Modified: Jul 1, 2017 by Gloria - The Greedy Vegan · This post may contain affiliate links · 3 Comments

    Pin198
    Reddit
    Yum64
    Share
    Share
    Share5
    Tweet
    Email
    WhatsApp
    267 Shares

    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

    ½ tablespoon vegan butter, or coconut oil for the rice

    ½ teaspoon salt, for the rice

    1 small onion

    1 tablespoon vegan butter or oil for the frying

    2 cloves garlic

    100g (1 cup) chestnut mushrooms, sliced

    50g (2 cup) spinach

    1 teaspoon fresh thyme, chopped

    1 tablespoon chopped parsley

    ½ teaspoon 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 ½ teaspoon 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 ½ teaspoon 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. 

    Related

    Pin198
    Reddit
    Yum64
    Share
    Share
    Share5
    Tweet
    Email
    WhatsApp
    267 Shares

    More Main Dishes

    • Home Made Neapolitan Pizza Crust - As Close As It Gets
    • Hearty Vegan Mushroom Scramble
    • Hearty Bean Stew - Pasta Fazol
    • Wild Garlic Quiche

    Reader Interactions

    Comments

    1. HappyHannah

      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

      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

        May 24, 2016 at 1:58 pm

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

        Reply

    Leave a ReplyCancel reply

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    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”

    Popular Posts

    Watermelon Lemonade Without Added SugarWatermelon Lemonade Without Added Sugar
    How to Freeze AvocadosHow to Freeze Avocados
    Perfect Crispy Sweet Potato FriesPerfect Crispy Sweet Potato Fries
    Carrot Soup with Ginger and TurmericCarrot Soup with Ginger and Turmeric
    Grilled Zucchini Ribbons with Sriracha MarinadeGrilled Zucchini Ribbons with Sriracha Marinade
    How to Pick ElderberriesHow to Pick Elderberries
    Peanut Butter and Jelly SmoothiePeanut Butter and Jelly Smoothie
    How to Grow Succulents From SeedHow to Grow Succulents From Seed

    Breakfast

    Hearty Vegan Mushroom Scramble

    Home Made Focaccia with Garlic and Herbs

    No Bake Breakfast Bars with Cranberries and Seeds

    Smooth Homemade Peanut-Butter From Roasted Peanuts

    Rustic Raisin Bread

    Vegan Burger Buns with Poppy Seeds

    Chewy No-Bake Breakfast Bars With Dates

    Overnight Oats with Dragonfruit and Dates

    See More →

    Main Dishes

    Home Made Neapolitan Pizza Crust - As Close As It Gets

    Hearty Vegan Mushroom Scramble

    Hearty Bean Stew - Pasta Fazol

    Wild Garlic Quiche

    Hearty Potato and Mustard Soup

    Light Mediterranean Pasta Salad with Asparagus

    Quick and Easy Pea Soup with Basil Pesto

    Carrot Soup with Ginger and Turmeric

    See More →

    Sides & Appetizers

    Home Made Focaccia with Garlic and Herbs

    Rustic Raisin Bread

    Hearty Potato and Mustard Soup

    How to Roast Red Peppers in the Oven

    Vegan Burger Buns with Poppy Seeds

    Light Mediterranean Pasta Salad with Asparagus

    Quick and Easy Pea Soup with Basil Pesto

    Soft Wholemeal Sandwich Bread

    See More →

    Desserts & Sweets

    Vegan Homemade Lemon Ice Cream

    Green Grape Sorbet Without Added Sugars

    Red Grape Sorbet

    Elderflower Granita With Honeydew Melon

    Grilled Pineapple with Sweet and Hot Sriracha Marinade

    Grape and Golden Kiwi Ice Pops

    Mixed Summer Berries in Frozen Yoghurt

    Creamy No-Churn Pineapple Ice Cream

    See More →

    Beverages

    Vegan Mango Lassi with Cardamom

    Elderberry Cordial with Apples

    Watermelon Lemonade Without Added Sugar

    Lime and Elderflower Cordial

    Anti Inflammatory Mango and Turmeric Smoothie

    Green Avocado Smoothie with Chia Seeds

    Elderflower Cordial

    Lilac Cordial

    See More →

    Condiments

    See More →

    All Recipes

    See More →

    Footer

    ↑ back to top

      FOLLOW

      • X/Twitter
      • Pinterest
      • Facebook
      • Instagram

      RECIPES

      • Breakfast
      • Main Dishes
      • Desserts
      • Drinks

      INFO

      • About TGV
      • Work with me
      • Privacy Policy
      • Terms & Conditions
      • Disclaimers

      When you buy something through my links, I get a small commission from Amazon. It helps me keep this site running and share more helpful content with you. Thank you for your support! 😊

      Copyright © 2023 - The Greedy Vegan

      Related