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  • Prep-time: / Ready In:
  • Makes 6 cups

Garlic, mushrooms, and vegetable broth infuse this creamy vegan risotto with savory flavor, while crisp-tender carrots and peas add a dash of sweetness to round things out. Short on time? Use precooked rice and start with Step 2, adding a little water to the rice if it’s dry.

creamy vegan risotto with mushrooms, carrots, and peas, in a white bowl on a red plate

Ingredients

  • 3 cups vegetable stock
  • 1½ cups dry brown rice, rinsed and drained
  • 6 cloves garlic, minced
  • 2 cups thinly sliced fresh mushrooms
  • 1 cup ½-inch cauliflower florets
  • 1 cup thinly sliced carrots
  • 1 cup fresh or frozen peas
  • 1 cup unsweetened, unflavored plant milk, such as almond, soy, cashew, or rice
  • Sea salt and freshly ground black pepper, to taste

Instructions

  1. In a large saucepan bring vegetable stock to boiling. Add rice; reduce heat. Simmer 45 minutes or until rice is toasted in places but still moist.
  2. Meanwhile, heat an extra-large skillet over medium-high. Add garlic; stir constantly to prevent sticking. Add mushrooms; cook 5 to 10 minutes or until the liquid released by the mushrooms is cooked off and mushrooms are browned. Transfer to the saucepan with the rice. Do not clean skillet.
  3. In the same skillet combine cauliflower, carrots, peas, and ¼ cup water. Cook over medium until vegetables are crisp-tender, stirring occasionally. Transfer to the saucepan with the rice.
  4. Stir milk into the saucepan and season with salt and pepper. Cook 10 minutes more or until risotto is creamy. Serve warm.
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Comments (24)

(5 from 6 votes)
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Jennifer1 week ago
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You can also use steel cut oats and cook as you would a traditional risotto. I saw that done on a MasterClass. I’m going to make this for dinner, but use the steel cut oats.

Patricia Ditmars1 week ago
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making this today thankyou!

Rodney Castaldi2 weeks ago
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Risotto is a style of cooking in which stock/broth is slowly introduced, generally, to Arborio rice, causing the starches in the rice to create a somewhat firm yet creamy texture. This recipe’s rice choice nor its style of cooking correctly honor the true Arborio process.

I agree with Mr. Snyder’s recipe name: “Brown Rice with [Lots-of-]Vegetables.”

Cholena Humphrey2 weeks ago
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Excellent because it doesn’t require too much salt.

I will take it into consideration and give it a try.

Owen Snyder2 weeks ago
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Should call this “brown rice with vegetables”. Not Risotto. C,mon. Not Risotto.

Jean Legge2 weeks ago
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Water sauteing is the term to use when cooking without the oil. So many recipes automatically call for oil when it is not needed to cook the garlic or mushrooms or meat, and the flavor of the dish is just fine without it. Calorie dense oils are the dinosaurs of older cooking style. I set a partial cup of water (or broth, or in some cases pineapple juice) alongside my saute pan and add a bit as necessary.

LexieLou2 weeks ago
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@Jean Legge – great insight, thanks for sharing!

Patricia Clayton2 weeks ago
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I’m on WW can you give the nutritional info? Cal, fat sodium ect..?

Ingrid Castillo2 weeks ago
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I am also on ww. I bought the points calculator and you can calculate everything

Mary Hill2 weeks ago
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There are several sites on line that you can calculate your nutritional info as lots of recipe sites do not provide that information. One site is my.whisk.com but there are many more.

Brenda Terry2 weeks ago
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Love this recipe. Will use cauliflower rice to replace rice for low carb

Norma2 weeks ago
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I’m curious how to cook the cauliflower rice to make the risotto. I’m new to WFPB so any hints will be greatly appreciated.

Eileen F2 weeks ago
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you do not serving size or how many servings your recipes are

Jenn2 weeks ago
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Nancy – Risotto is usually a one-pan dish that is cooked with Arborio rice very slowly over about 20-25 min until all liquid added 1 cup at a time gets dissolved, and is finished with Parmesan cheese and drizzled Olive Oil. Typically, Olive Oil is added to a pan until hot and then base ingredients (onions, ginger, garlic, whatever) are added and cooked until translucent. Arborio rice is added and toasted slightly, and then you add 1 cup of hot liquid (chicken stock, veggie stock, water, etc depending on what flavor profile you want to cook). You cook this slowly (medium-low heat) until almost all liquid is absorbed, and then you add 1 cup of liquid and repeat. You do this until the rice is tender but not mushy. Then, you’d add in your cheese at the end along with any cooked veggies like peas that you just want to fold in and then finish with a drizzle of Olive Oil. Since FOK is WFPB, it doesn’t use oils or animal products, so no oils or cheeses are used. This recipe has been modified to support the WFPB lifestyle.

I haven’t tried this recipe, but it looks good. I’ll use Brown Rice or maybe Wild Rice, I’ll stick with the slow-adding-of-liquid method rather than how they say to add all liquid at once in order to make it true risotto fashion – plus you never know how much liquid your rice will really absorb since you’re cooking it uncovered. I may change up the veggies added, but this sounds like a great base risotto recipe! Try it! You may like it! 😉

Francyne2 weeks ago
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When you say heat up garlic , you omit olive oil, is that right?
Just in a dry pan???
HELP!!!!!

Evi Loockx2 weeks ago
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Yes dry pan, adding in water as needed when things start to stick
with garlic one needs to be careful you do not burn it, which can happen quickly so keep a good eye on it … NO oil though 🙂

Crystal2 weeks ago
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If you preheat your pan for a couple of minutes and then add the garlic (or whatever vegetables you’re using in a particular recipe) they are much less likely to stick. If they get dry and start to stick a little, add 1 TBS of veggie broth or water. Works great!

Daniela Perner2 weeks ago
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You can heat it up in a non stick pan and add a little broth.

Janet2 weeks ago
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Francyne – while the recipe does say to use just a dry pan, you can also use just a splash of water or vegetable broth to help keep the garlic from sticking.

Cherie2 weeks ago
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Excellent question!! Dry pan??

Nancy2 weeks ago
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I don’t see risotto in the ingredients. But it says risotto in the last instruction

Jenn2 weeks ago
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Nancy – Somehow, my comment to you ended up under Eileen F.’s above. Please read it.

Liz2 weeks ago
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Brown rice. Risotto is the finished product.

Tommy Bombadillo2 weeks ago
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we make this at least once a month.

pro tip: throw in a ton of Follow Your Heart parmesan and live like a hero

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about the author

Darshana Thacker

Darshana Thacker is chef and culinary project manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com for more.

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