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brown-rice-and-vegetable-risotto-recipe

Brown Rice and Vegetable Risotto

A delicious and healthy vegan risotto made with brown rice and fresh vegetables.
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Preparation Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Course: Main Course
Cuisine: Italian
Servings: 4 servings
Calories: 250 kcal

Ingredients 

Main Ingredients

  • 1 cup brown rice
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 red bell pepper, chopped
  • 1 zucchini, chopped
  • 1 cup mushrooms, sliced
  • 4 cups vegetable broth
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)

Instructions 

  1. Heat olive oil in a large pan over medium heat.
  2. Add onion and garlic, sauté until translucent.
  3. Add bell pepper, zucchini, and mushrooms. Cook until softened.
  4. Stir in the brown rice and cook for 2 minutes.
  5. Gradually add vegetable broth, one cup at a time, stirring frequently.
  6. Continue adding broth and stirring until rice is cooked and creamy.
  7. Season with salt and pepper.
  8. Garnish with fresh parsley before serving.

Nutritional Value

Calories: 250kcal | Carbohydrates: 45g | Protein: 6g | Fat: 7g | Saturated Fat: 1g | Sodium: 600mg | Potassium: 400mg | Fiber: 5g | Sugar: 5g | Vitamin A: 500IU | Vitamin C: 60mg | Calcium: 40mg | Iron: 2mg

Keywords

Healthy, Risotto, Vegan
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