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Mushroom & Pea Brown Rice Risotto Recipe


Mushroom & Pea Brown Rice Risotto Recipe

Credit: Adam Guthrie

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

Ingredients

Method

  • 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
  1. Heat a large frying pan. Add the onion, garlic and celery and sauté for 3 mins.
  2. Add the brown rice and chopped rosemary leaves and stir well. Add 5 cups of the vegetable stock and stir well.
  3. 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.
  4. 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.
  5. Finally add the sautéed mushrooms and peas, mix well and top with microgreens.



 

Adam Guthrie

Adam is a vegan whose passion for food began with a life-threatening illness and continues today in a lifestyle built around healthy cooking and eating. Adam is a qualified chef and wellness coach who specialises in a wholefood, plant-based diet. Adam shares how to prepare delicious, healthy food for health, energy and vitality. He conducts online healthy eating and wellness programs and gives keynote talks, live cooking demonstrations and cooking classes on the subject of healthy eating and living well.