Although I love the creaminess of Arborio rice, which is traditionally used in risotto, I wanted to see if a whole grain such as brown rice would work as well because it’s way healthier. It requires a little more cooking, but if you use organic, short-grain brown rice, you’ll be able to create a creamy, hearty risotto. My brown rice, white bean and pea risotto is the perfect low-cost, healthy vegan dinner.
I added the beans to lace your dinner with a little healthy plant protein.
You should be able to easily find organic green peas at your local grocery store.
Ingredients:
Serves 4
4 to 5 cups vegetable stock or broth + 3 tablespoons for “sautéing”
1 1/2 cups shiitake mushrooms, sliced
1 small yellow onion, minced
1 leek, washed and chopped
2 cloves garlic, peeled and minced
1/2 cup white wine
1 cup short-grain brown rice
Sea salt and pepper, to taste
Extra virgin olive oil
1 cup English peas
1 cup white beans (canned is fine)
Parma (vegan Parmesan cheese)
Instructions
1.Place the stock in a saucepan and turn the heat on low. For making a risotto, the stock must be warm before you add it to the grain.
2.Heat 3 tablespoons veggie broth/stock in a large skillet and gently “sauté” the mushrooms until they are cooked through. Remove them from the pan and set them aside.
3. Add the onions and leek to the pan and sauté until translucent, approximately 5 minutes. Add the garlic and sauté for another minute.Add the wine and sauté for 2 more minutes. Mix in the rice.
Begin to ladle the stock into the pan, stirring constantly. Wait until one ladle of broth is fully absorbed before adding the next. Be patient with the risotto; don’t try to rush it by turning the heat up.
It will take 40 minutes for all the stock to be absorbed, by which time the grain will be chewy and perfectly al dente. Season your risotto with sea salt and pepper.
4.Once the stock is absorbed, immediately stir the mushrooms into the risotto.
5.Add the peas and mushrooms, and stir well. The heat of the risotto will “steam” the peas, yet keep them nice and crunchy
6. Spoon the risotto into warmed bowls and drizzle with a generous amount of olive oil. Lay the asparagus and green beans on top of each bowl. Top with a little Parma.
7. Serve with a crunchy side salad.
