Who knew you could make a creamy, delicious risotto without butter or Parmesan? Not only is this recipe dairy free, it’s also made with whole grain brown rice, which is gluten free, heart healthy and rich in antioxidants. Among other health benefits, brown rice aids digestion, lowers cholesterol and reduces the risk of type 2 diabetes.

When I stumbled across Cookie+Kate’s recipe for brown rice risotto and saw there was a vegan option, I knew I’d have to try it (with a few of my own adjustments, of course). It ended up being my favorite recipe of the January 2018 Daniel Fast. Since then, I’ve been tweaking and testing, and I’m excited to share the end result.

If you’ve ever made traditional risotto, you know it’s a labor-intensive process that requires constant stirring for 20 to 30 minutes. Broth is added one cup at a time, and each portion of liquid must be absorbed before the next is added.

Fortunately, there’s an easier way. This alternative method involves just a couple minutes of stirring at the very end. It starts on the stovetop, with sautéed onions and garlic in a Dutch oven. Boil some veggie broth, add the rice, and pop it into the oven (covered), where the steady heat cooks it evenly on all sides. Since the starch in short grain rice is what makes risotto creamy, it’s possible to forgo the cheese without losing the smooth, satisfying texture.

“What about the taste?” you ask. While this whole grain, dairy free risotto is distinctly different from its classic counterpart, it is delicious in its own right. The nutty brown rice, paired with the rich saltiness of tamari, along with spinach and mushrooms, gives this dish a well-rounded flavor profile. It’s hearty and filling — a complete meal in itself.

While Arborio rice is most commonly used for risotto, any short- to medium-grain variety will work. You may have trouble finding brown Arborio rice in conventional grocery stores, so your best bet is to check the bulk bins at a health food store. I bought mine at Earth Fare.

Whole Grain Risotto with Spinach & Mushrooms (Dairy Free!)

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Ingredients

• 3 tablespoons olive oil, divided
• Half a medium onion, diced
• 2 cloves garlic, minced
• 4 cups (32 ounces) vegetable broth, divided
• 1 cup short-grain brown rice (brown Arborio rice)
• 8 ounces Cremini (baby portobello) mushrooms, rinsed and sliced
• 6 ounces baby spinach
• 1 tablespoon tamari
• Black pepper, to taste

Instructions

1. Move oven rack to middle position and preheat oven to 375 degrees.
2. Heat 1 tablespoon olive oil in a Dutch oven over medium heat. Sauté onion until it begins to brown, then add minced garlic and cook 1 minute more.
3. Add 3 cups vegetable broth, cover and bring to a boil. Remove from heat and stir in the rice. Cover the pot and bake 65 to 70 minutes, until rice is tender.
4. During the last 20 minutes of baking time, prepare the mushrooms. Warm 2 tablespoons olive oil in a large skillet over medium heat. Cook mushrooms for 12-14 minutes, stirring occasionally, until they are fragrant and darker in color. During the final 5-6 minutes, add the spinach and toss until soft and wilted.
5. Remove the pot from the oven. The rice will look dry at this point, but that’s okay. Pour in the remaining cup of broth, tamari and a generous amount of black pepper. Stir vigorously for 2 to 3 minutes, until the rice is thick and creamy. Stir in the mushrooms and spinach along with any remaining juices.

Notes

This recipe freezes and reheats well. Portion leftovers into single-serve containers for easy grab-and-go weekday lunches.

Inspired by Cookie+Kate

7.8.1.2

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https://danielfastfoodie.com/whole-grain-risotto-with-spinach-mushrooms-dairy-free