We livened up plain risotto with the addition of vegetables in this delicious recipe. It has all of the comfort and creaminess of traditional risotto, with the added flavours and textures from the mushrooms, zucchini, and tomatoes.
This recipe uses not one, not two, but three different kinds of rice (talk about variety)! Not only do you get the added benefit of fibre from the brown and red rice, but the combination of the three adds a lovely colour to the dish.
The bouillon cubes add an incredible depth of flavour - who knew such a small cube could have so much flavour. The brand of the bouillon cubes used in this recipe does not contain MSG (monosodium glutamate). If this is important to you, make sure you check the ingredient list.
Did you know: Mushrooms are comprised of about 90% water. This is why it may seem like too much before cooking, but the volume will reduce significantly as it cooks since it releases moisture which eventually evaporates.
Mushroom Risotto with Brown & Red Rice
▸ ▹ Vegan, gluten-free, refined sugar-free, nut-free
Yield: 4 servings
Prep Time: 10 min
Cook Time: 40 min
Total Time: 50 min (excluding soak time)
1 tsp (5mL) olive oil
180 g mock chicken pieces (optional)
1 tsp (5mL) olive oil
2 large red onions, chopped
3 cloves garlic, minced
15-20 (250g) medium cremini or button mushrooms, coarsely chopped
1/2 cup (95g) brown rice, soaked 8-12 hrs, drained
1/2 cup (95g) red rice, soaked 8-12 hrs, drained
2 mushroom bouillon cubes, crushed
1 medium zucchini, chopped into small pieces
1/2 cup (95g) white rice, rinsed
2 medium tomatoes, coarsely chopped
INGREDIENTS: Optional Garnish
Fresh basil leaves (highly recommended)
In a pot on high heat, sauté the oil and mock chicken pieces, stirring throughout until lightly browned, about 3 minutes. Place in a small bowl and set aside.
Now add the olive oil, onion, garlic, mushrooms + 2 Tbsp (30 mL) water to the large pot on high heat, and sauté until all the moisture released from the mushrooms evaporates, about 8 minutes.
Then add the brown and red rice, bouillon cubes plus 2 cups (500 mL) boiling water. Bring to a boil then reduce to a simmer, partially cover and allow to sit for 10 minutes.
After this, add the white rice and zucchini to the pot, stirring frequently and scraping the bottom of the pot with a wooden spatula to avoid burning. Continue for about 5 minutes, before adding the tomatoes.
With the heat at medium-high, continue to stir, adding water as needed, until the rice is al dente and a risotto consistency is achieved. This will take about 10-15 minutes. Gently stir in the mock chicken pieces, serve while hot, garnish and serve with a side of salad if desire and enjoy!
Storage: store in an air-tight container in the fridge for three days.
Did You Try This Recipe?
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