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Brown Rice Porcini Mushroom Risotto Recipe

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A vegan plant based porcini mushroom risotto recipe made with healthy whole grain brown rice, leeks and thyme

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Ingredients

Leek Porcini mushrooms Brown rice Water Thyme Sunflower sprouts Sea salt Yeast Virgin olive oil Red pepper flakes

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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.

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Instructions

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.

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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.

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Add another 1/3 of the mushroom stock to the pot with the rice and stir well.

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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.

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