I love sitting down for a big bowl of this vegetarian brown rice risotto recipe. It's rich, comforting, and super easy to make. Full of fresh vegetables.
Course Entree
Cuisine Italian
Prep Time 20minutes
Cook Time 35minutes
Total Time 55minutes
Servings 4servings
Calories 719kcal
Author Stephanie Stiavetti
Ingredients
1 1/2cupshort grain brown rice(do not rinse)
3cupveggie *stock*(not broth) at boiling temperature
3tablespoonsolive oil
1large leekdiced (or 2 small)
1/2poundcrimini mushroomssliced
1cupSauvignon Blanc
3clovesgarlicdiced
1/2cupraw cashews
1smallzucchini or yellow squashchopped
1handfulbaby spinach(about 1 cup)
1teaspoonturmeric
1teaspooncoriander
1/2teaspooncardamom
2teaspoonssea salt
3tablespoonsvegan Parmesan(Parma brand works particularly well)
Instructions
Heat olive oil in pressure cooker over medium heat, sauteing leeks until they begin to get tender. Add mushrooms and sauté until brown, about 5 minutes. Add garlic, sauteing for one minutes, and then brown rice. Fry brown rice for two minutes, then add 1/2 cup of Sauvignon Blanc, cooking until wine is mostly absorbed. Add cashews, turmeric, coriander, cardamom, and salt (adding 1 tablespoon more oil if necessary) and cook for two minutes. Add in vegan Parmesan and remaining 1/2 cup Sauvignon Blanc, cooking for another minute. Add in squash and spinach, cooking until greens reduce slightly, and add in vegetable stock. Bring to boil again over medium high heat and secure lid of pressure cooker, set at high pressure. Reduce heat to medium-low (or minimum heat to maintain high pressure) and cook for 25 minutes.
After 25 minutes, remove from heat and let sit for 10 more minutes, allowing the cooker to naturally release pressure. After ten minutes is up, release pressure the rest of the way, remove lid, fluff up rice, and enjoy! Add more vegan Parmesan to taste.
Notes
Nutritional analysis is based on using the Parma brand of Vegan Parmesan cheese.