Creamy Brown Rice, Mushroom
& Thyme Risotto
Makes About 4 servings
My hope for this dish is that with just one bite of creamy, lemony, white wine-infused, pine-nut decorated, truffle-drizzled deliciousness, you're transported to the warm hillsides of coastal Italy for a moment in time.
Heck, I hope you're transported there for the entire summer - but I'm trying to focus on my locus of control here.
I grew up filing "risotto" under expensive, rich, and hard to come by. Never fully considering the potential to recreate such decadence in under 40 minutes, with easily approachable steps, and without butter, cream, seafood, or any refined grains whatsoever.
Which explains how EXCITED I am to share this special recipe here with you all. Vegan, gluten-free, packed with beneficial fiber and perfectly balanced with veggies, herbs and plant-based protein too.
My Brown Rice, Mushroom & Thyme Risotto.
Where "creamy indulgence" meets "designed with your health in mind".
Prep time: 15 miN
cook time: 25 min
Total time: 40 MIN
1 1/3 cups medium-grain brown rice
1 Tbsp. extra virgin olive oil
3 cloves garlic, minced
300g. mixed mushrooms (shiitake, porcini, button, etc.)
2 Tbsp. fresh thyme, roughly chopped
sea salt, to taste
1 yellow onion, chopped
1/2 cup dry white wine
2 cups vegetable broth
2 Tbsp. nutritional yeast
1/3 cup almond milk
1/3 cup pine nuts, toasted
1-2 tsp. finely grated lemon rind
1/3 cup fresh English peas (frozen peas work too)
1 can white cannellini beans, drained and rinsed
Optional: truffle oil, microgreens & extra thyme for garnish
Place the brown rice in a microwave-safe dish with 2 cups of water. Microwave on high for 15 minutes to partially cook the rice.
Meanwhile, heat half the olive oil in a frying pan over medium heat. Add the garlic, mushrooms, thyme, and a generous pinch of sea salt and sauté for 3-5 minutes or until the mushrooms are tender. Set aside.
Heat the remaining olive oil over medium heat in a large pan and cook the chopped onion for 3-4 minutes until soft. Add the partially-cooked rice (along with any remaining liquid), white wine and vegetable broth and simmer for 15 minutes or until most of the liquid has been absorbed.
Stir in the nutritional yeast, almond milk, pine nuts, lemon rind, peas, cannellini beans and a few more generous pinches of sea salt. Gently fold in the sautéed mushrooms and taste the risotto to assess flavor and consistency. Add more almond milk if too dry, add more sea salt if too bland, etc.
Divide the risotto between 4 bowls, drizzle with truffle oil, garnish with microgreens or more fresh thyme, and enjoy!
I hope you find this recipe as zesty and delightful as my family does!
This dish saves beautifully in an airtight container in the refrigerator for 3-4 days and reheats well in both the microwave or on the stovetop.
For more personalized care or further information on plant-based proteins, dairy, meat or egg alternatives when it comes to cooking classic Italian dishes, feel free to visit my services page or shoot me an email to chat further. I LOVE sharing what I've learned over the years in the healthy recipe department with you all and spreading the wealth there.
Thanks for dropping in today!
Until next time -
For more disease-fighting & drool-worthy
meal ideas, check out my other plant-powered recipes here: