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