Vegan Brown Rice Mushroom Risotto / Miso Paste

Vegan Brown Rice Mushroom Risotto / Miso Paste

Hey there,

Recently I’ve been trying to empty out my pantry as I am planning to move sometime soon. Fingers crossed I’m going to find an apartment, in case you didn’t know, apartment hunting in Zurich is a real pain.

Anyways, one of the things that has been in my pantry for ever is a big jar of brown rice. I am not that big on brown rice aka rice in general, however, I am trying to get rid of the stuff I don’t enjoy that much first. I’ve been having brown rice loads over the past weeks and I’m starting to enjoy it so I guess I’ll have to get some more once I moved.

For this week’s recipe I decided to make somewhat of a cheat’s risotto with brown rice. It’s creamy, like risotto, rice is the main ingredient, like risotto, however it is not made like traditional risotto. In fact the whole process is much easier as you don’t have to stir continuously.

I decided to make a brown rice risotto with mushrooms to which I added miso for an extra depth of flavour. Last but not least I added ground almonds and nutritional yeast for creaminess and some chopped parsley for a kick of freshness.

For a traditional risotto with pumpkin, check out my book: Seasons – Ein Jahr in Rezepten.

And if you’d like a risotto with a different grain I reccomend my miso barley risotto (also in my book) or my carrot barley risotto.

Vegan Brown Rice Mushroom Risotto / Miso Paste

Vegan Brown Rice Mushroom Risotto / Miso Paste

Vegan Brown Rice Mushroom Risotto / Miso Paste

Vegan Brown Rice Mushroom Risotto / Miso Paste

 

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Prep time

20 mins

Cook time

40 mins

Total time

1 hour

 

Author: Fanny Frey

Recipe type: dinner

Cuisine: plantbased

Serves: 2

Ingredients

• 1 cup brown rice
• 1 onion, finely chopped
• 1 garlic clove, finely chopped
• 200g mushrooms, sliced
• 2.5 cups water (boiling)*
• 1 tbs white miso paste
• 2 tbs nutritional yeast
• 2 tbs ground almonds**
• 2 tbs fresh parsley, chopped
• Olive oil
• Black pepper
• Salt

Instructions

1. Heat up some olive oil in a pan. Sautée onion and garlic until onion has gone translucent.
2. Add mushrooms and sauté until mushroom have browned and halved in size.
3. Add rice, water and miso paste. Season with salt and pepper and cover with a lid. Let cook for 40 minutes on low, add more water if needed.
4. When the rice is cooked add in ground almonds and nutritional yeast to make it nice and creamy. Finish off with fresh parsley. Serve immediately. *you can swap ½ cup for white wine.** can be substituted with almond butter or tahini for an even creamier version.

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Vegan Brown Rice Mushroom Risotto / Miso Paste

Bisous,