Brown Rice Risotto

A little time-consuming but worth it, brown rice risotto is a more nutritious version of the Italian dish. Gluten-free and vegan.

Course Appetizer, Mains, Side Dish, Sides, Spring

Cuisine European

Diet Gluten Free, Vegan, Vegetarian

Prep Time 10

Cook Time 1

Total Time 1 10

Servings as a side

Calories 249kcal

Add the oil to a large heavy-bottom pot and heat over low-medium. Once hot, add the onion. Cook for 8-10 minutes, stirring frequently, until fragrant and lightly golden. Stir in the garlic and cook for about 30 seconds.
2 tablespoons olive oil, 1 medium onion, 1 clove garlic
Add the rice and cook for another minute, stirring constantly. Pour in the wine (it will immediately boil) then stir in the salt and pepper.
250 grams (1 ¼ cups) brown rice, 150 ml (⅔ cup) dry white wine, 1 teaspoon sea salt, ½ teaspoon black pepper
Add 250 ml (1 cup) of the broth and cook, stirring often, until the rice has absorbed all of the broth. This first round of broth will take the longest to absorb. Be patient.
1 litre (4 cups) vegetable broth
Once absorbed, add another 250 ml (1 cup) of broth. Repeat the process until all of the broth has been absorbed by the rice, continuing to stir often. It will take 50-60 minutes.
Once the rice is fully cooked, stir in the frozen peas, lemon juice and zest, and the greens. Cover for a couple of minutes to thaw the peas, then season to taste and serve immediately.
100 grams (⅔ cup) frozen peas, 2 tablespoons lemon juice, Zest of a lemon, Large handful spinach or other greens