Risotto ai Funghi – a vegan plant based porcini mushroom risotto recipe made with healthy whole grain brown rice, leeks and thyme. Finish with nutritional yeast If you are after a parmesan cheesy taste, or stir in a cup of steamed green peas or asparagus to make a meal of things.
Easy, earthy, hearty and delicious – I can’t believe it’s not butter you guys!
Gluten free and made start to finish on the stove top, so no cranking up the oven required today.
A short grain brown rice variety works best here, and If you don’t mind getting up and stirring a few times during cooking you’ll end up with a creamy dish worthy of the holiday table.
I added the stock in 3 steps and made sure to stir well with each addition. However, when pressed for time I’ll make it pilaf style and cook everything together at once. There’s no doubt the creaminess comes from stirring tough, especially when working with a whole grain like brown rice.
There’s lots of base flavor from the leeks and pure perfection from the porcini mushrooms and thyme broth. I would definitely serve this piled up high with lots of seasonal roasted goodies like butternut squash, sweet potato rounds, heirloom carrots and other root vegetables.
Brown Rice Porcini Mushroom Risotto Recipe
A vegan plant based porcini mushroom risotto recipe made with healthy whole grain brown rice, leeks and thyme
Servings 4 people
Calories 425kcal
Ingredients
- 1 leek - cleaned and sliced
- 1 oz dried porcini mushrooms ( can be replaced with 1/2 lb fresh variety)
- 2 cups brown rice - short grain
- 2.5 qt water -hot
- 1 bunch thyme
- 1/2 cup sunflower sprouts ( or your favorite fresh herbs)
- 1 pinch sea salt
- 2 tbsp nutritional yeast
- 1 tbsp extra virgin olive oil
- 1 pinch red pepper flakes
Instructions
- Add the dried mushrooms together with the thyme to a large bowl and pour the hot water over them. Allow to sit for 25 minutes.
- Heat up a large skillet on medium low flame. Add the olive oil, onion, leeks and red pepper flakes with a pinch of sea salt and sautéed for about 10 minutes until wilted.
- Stir in the brown rice and add 1/3 of the mushroom stock together with the rehydrated mushrooms. Stir to combine well and bring to a simmer. Cover with a lid and allow to cook for 15 minutes.
- Add another 1/3 of the mushroom stock to the pot with the rice and stir well. Cover and cook an additional 15 minutes stirring hard way through.
- Reserve 1/2 cup of the remaining stock and add the rest to the rice. Stir well and cook another 15 minutes or so until al the liquids is absorbed and rice is cooked through.
- Just before serving add the reserved stock and give it a vigorous stir. Taste and adjust seasonings with sea salt and serve garnished with the sunflower sprouts, herbs and nutritional yeast.
Nutrition
Calories: 425kcal | Carbohydrates: 83g | Protein: 10g | Fat: 7g | Saturated Fat: 1g | Sodium: 49mg | Potassium: 478mg | Fiber: 5g | Sugar: 1g | Vitamin A: 420IU | Vitamin C: 4.5mg | Calcium: 66mg | Iron: 4.1mg
Must Try:
Truffle Risotto
Artichoke Lemon Risotto
Vegan Potato Stew
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