Mushroom & Brown Rice Risotto
Recipe type: Entree
Cuisine: Vegan
Prep time: 
Cook time: 
Total time: 
Serves: 2 servings
For the cooked brown rice:
  • 1 teaspoon oil
  • 1 cup short grain brown rice, rinsed and drained
  • 2 cups water
For the risotto:
  • 3 tablespoons water
  • 1 pint button mushrooms, quartered
  • 1 leek, sliced
  • 1-2 cups cooked brown rice
  • 1 tablespoon nutritional yeast
  • ½ tablespoon tamari
  • salt and black pepper to taste
  • 1 cup unsweetened oat milk
  • 2 cups chard chopped
  1. To make the brown rice, add the oil to a heavy bottomed pot and heat over medium heat. Add the rinsed rice to the pot and gently sauté in the pot until the rice is slightly browned and has an aromatic smell. Add the 2 cups of water and bring to a boil. Turn down the heat to extra low, and cover. Cook for 45 minutes undisturbed and remove the cover. Turn off the heat, fluff the rice with a fork and cover again for 5 minutes. Set aside until ready to use.
  2. To make the risotto, prep your veggies by slicing the mushrooms and leeks.
  3. Heat a sauté pan with the 3 tablespoons of water. Add the mushrooms and leeks and sauté in the water until softened. Add the brown rice, nutritional yeast, tamari, oat milk and chard. Bring to a simmer and cook over low heat until the milk has thickened and the whole mixture is creamy.
  4. The chard should be just wilted. Season to taste with salt and pepper.
  5. Serve immediately.
Recipe by Plant Craft at