Risotto is a classic Italian wholesome dish traditionally made with white arborio rice. Here I use short-grain rice with a long slow absorption method that creates a delicious wholefood plant-based version of the classic.
Serves: 4
GF, V, VG
=R1=
Servings
Prep time
Cook time
Recipe
Ingredients
- 1 onion, finely diced
- 2 cloves garlic, finely chopped
- 1 stalk celery, diced
- 1½ cups uncooked short-grain brown rice
- 1 sprig rosemary, leaves only, finely chopped
- 6 cups liquid vegetable stock, warmed
- 500g of your favourite mushrooms, cut into bite-sized pieces
- 1 cup cooked peas
- 1 cup microgreens
Method
- Heat a large frying pan. Add the onion, garlic and celery and sauté for 3 mins.
- Add the brown rice and chopped rosemary leaves and stir well. Add 5 cups of the vegetable stock and stir well.
- Cover with a lid and bring to the boil. When boiling, reduce the heat to very low and cook for 1½ hrs until all the liquid is absorbed and the grains of rice are soft.
- Meanwhile, sauté the mushrooms. When the rice is cooked, add 1 cup of stock. Then stir vigorously for 1–2 mins until the rice is creamy.
- Finally add the sautéed mushrooms and peas, mix well and top with microgreens.
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