Lots-of-Vegetables Risotto
In this ultra-comforting twist on classic risotto, brown rice is cooked with veggie broth and combined with mushrooms and garlic for a rich savory flavor. Carrot and peas are added for extra sweetness, while plant milk gives the comforting, creamy risotto texture without you having to spend all that time hovering over the stove.
Garlic, mushrooms, and vegetable broth infuse this creamy vegan risotto with savory flavor, while crisp-tender carrots and peas add a dash of sweetness to round things out. Short on time? Use precooked rice and start with Step 2, adding a little water to the rice if it’s dry.
Ingredients:
- 3 cups vegetable stock
- 1½ cups dry brown rice, rinsed and drained
- 6 cloves garlic, minced
- 2 cups thinly sliced fresh mushrooms
- 1 cup ½-inch cauliflower florets
- 1 cup thinly sliced carrots
- 1 cup fresh or frozen peas
- 1 cup unsweetened, unflavored plant milk, such as almond, soy, cashew, or rice
- Sea salt and freshly ground black pepper, to taste
Directions:
- In a large saucepan bring vegetable stock to boiling. Add rice; reduce heat. Simmer 45 minutes or until rice is toasted in places but still moist.
- Meanwhile, heat an extra-large skillet over medium-high. Add garlic; stir constantly to prevent sticking. Add mushrooms; cook 5 to 10 minutes or until the liquid released by the mushrooms is cooked off and mushrooms are browned. Transfer to the saucepan with the rice. Do not clean skillet.
- In the same skillet combine cauliflower, carrots, peas, and ¼ cup water. Cook over medium until vegetables are crisp-tender, stirring occasionally. Transfer to the saucepan with the rice.
- Stir milk into the saucepan and season with salt and pepper. Cook 10 minutes more or until risotto is creamy. Serve warm.
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