Vegan Brown Rice Risotto

Vegan Brown Rice Risotto

Nothing says comfort like this bowl!

This vegan brown rice risotto is filled with delicious flavors, its so perfect for a cozy night in. A simple dish that everyone will like – vegan or not!

Vegan Brown Rice Risotto

Serves: 4

  • 2 cups brown rice
  • 4 cups vegetable broth
  • 3 tbsp olive oil
  • 1 Tsp salt
  • Pepper to taste
  • one 8oz container of mushrooms
  • ½ red onion
  • ¾ cup green peas (I used frozen)
  • 2 gloves garlish- smashed
  • ¼ cup basil leafs
  • ¼ cup nutritional yeast
  • ½ cup shredded vegan cheese
  1. Add the rice, vegetable broth, 1 tbsp of the olive oil, salt and pepper to a large pot, bring to a boil, then simmer (covered) for about 25 minutes.
  2. Chop up the mushrooms and onions into your desired shape. Heat 1 tbsp of olive oil over medium heat in a large pan, then add the mushrooms, red onion & peas. Cook for about 10 minutes (moving it around in the pan frequently), then set aside.
  3. Once the rice has been cooking for about 25 minutes, add in the garlic & basil, then let simmer for another 10 minutes.
  4. The rice should have absorbed most of the broth. Now add in the vegan cheese and all of the cooked veggies. Mix everything together & enjoy!


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