What to say about risotto? Besides the fact that is the ultimate comfort dish and that is a dish that absolutely everyone loves (even vegans and non-vegans alike)… There is no much more left to be said. It’s a “crowds pleaser” and absolutely never fails.
There are thousands of ways of cooking this dish but the recipe I Bring you today is a healthier alternative made with brown rice risotto.
It’s also a dish that requires no advanced preparation and is super easy to make – the trick is that it involves a lot of stirring (I usually swap with my husband every 5 minutes so that none of us gets too tired!) as it easily sticks to the bottom of your pan. And, of course, it’s all the stirring that breaks down the rice to create the smoothness of a good risotto.
This is such a hearty risotto that is perfect for a cold and wet evening. It is also perfect for when you have friends over and ran out of “super delicious” vegetarian dinner ideas – Trust me: EVERYONE will love this dish. It is savoury, warming and full of flavours.
This recipe is also flexible! You can use any other veggies – Whatever suits you best. Just be creative and enjoy.
Just one note: brown rice risotto can be easily found in health stores. It takes a little more time stirring but is definitely “mind-blowing” and totally worth a shot. Brown rice risotto is inherently tastier than normal white rice, and it has light nuttiness and tender bite that works perfectly with sautéed mushrooms.
Serve with a green salad or some roast vegetables.
- 400g fresh mushrooms, sliced
- 100g of green peas
- 1 large, well-washed and sliced leek
- 1/2 small onion or 1/4 finely chopped red onion, diced
- 2 garlic cloves, finely chopped
- 2 tablespoons virgin olive oil or coconut oil
- 2 tablespoons fresh thyme leaves (or oregano)
- Pinch of sea salt and black pepper
- 2 cups whole organic risotto (check the cooking instructions in the package - may need to be pre-soaked)
- 1/2 cup apple cider vinegar (or dry white wine)
- 1 liter of vegetable broth with low salt content
- In a large saucepan, heat olive oil over medium heat.
- Sauté the leek, the onion and the peas for 10 minutes. Increase the heat to medium-high and add in the fresh mushrooms. Let them cook for a few minutes without stirring, then stir and sauté until golden brown. Add the thyme and a pinch of salt and pepper.
- Add the rice and mix well. Let the rice fry for 2-3 minutes and gradually add the apple cider vinegar (or white wine) and mix until completely absorbed.
- Add the vegetable stock gradually, stirring constantly. Continue the process until the rice is soft and well cooked. Taste and adjust seasonings if necessary.
- Suggestion: at the end, sprinkle with more thyme or oregano and "parmesan cheese" made of almonds (almonds mashed with nutritional yeast). Serve immediately with a fresh green salad and good "appetite"