Creating a plant-based brown rice risotto offers a rich, hearty alternative to dairy-laden versions

Start by gathering your ingredients

Your essentials include: 1 cup brown rice, 4–5 cups vegetable broth, برنج قهوه ای 1 small finely diced onion, 2 minced garlic cloves, 1 tbsp olive oil, optional ½ cup dry white wine, 1 tsp nutritional yeast for savory depth, salt and pepper to season, plus vegetables like mushrooms, spinach, or peas

You can also add a pinch of smoked paprika or dried thyme for extra depth

Place your heavy-based pot on the stove and heat the olive oil over moderate flame

Add the chopped onion and sauté until it becomes translucent, about five minutes

Stir in the minced garlic and cook for another minute until fragrant

Toast the brown rice in the oil for two full minutes, allowing the kernels to develop a subtle nuttiness

Toasting unlocks the rice’s natural, toasty undertones

For added complexity, deglaze the pan with ½ cup dry white wine, stirring until the liquid is nearly gone

Begin adding the vegetable broth one ladle at a time, stirring frequently

Only pour in the next ladle when the previous one has vanished into the rice

This slow process releases the rice’s natural starches, creating a creamy consistency without dairy

Due to its bran layer, brown rice requires more time—plan for 40 to 50 minutes of simmering

Regularly test the rice’s doneness and replenish the liquid when it’s nearly absorbed

Use this time to cook your chosen vegetables

Pan-sear mushrooms, zucchini, or cauliflower until soft, or gently steam spinach and peas until tender-crisp

At the 40-minute mark, when rice is al dente, mix in your prepped vegetables, yeast, and seasoning

Sample the flavor and fine-tune with extra salt, pepper, or yeast

The nutritional yeast adds a subtle umami richness that mimics the creaminess of butter and Parmesan

Let the risotto sit off the heat for a few minutes to thicken slightly

Serve warm in shallow bowls, garnished with fresh herbs like parsley or chives if desired

An ideal plant-based entree, it complements a fresh arugula salad or roasted root vegetables perfectly

A nutrient-dense, entirely plant-based recipe that’s naturally gluten-free and bursting with dietary fiber and essential vitamins

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Pub: 08 Oct 2025 17:14 UTC

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