Vegan Beetroot and Mushroom Brown Rice Risotto
 
Prep time
Cook time
Total time
 
Hazel & Cacao:
Serves: 2
Ingredients
  • 1½ cups precooked brown rice
  • 1 TBSP olive oil
  • 1 brown onion - diced
  • 2 cloves garlic
  • 4 cups thickly sliced mushrooms
  • salt and pepper to taste
  • CREAM:
  • ⅓ cup cashews
  • 4 small pre-cooked beetroot (from the vacuum-sealed pack)
  • 1 cup soy milk ( other plant-based milk will work but soy gives the most authentic taste)
  • ½ tsp paprika
  • 1 TBSP nutritional yeast
  • juice half small lemon
  • 1 tsp tahini
Method
  1. Make your beetroot cream by blending all the cream ingredients in a blender until smooth and set aside. I like to let my cashews sit in the soy milk for 10 - 15 minutes before blending.
  2. Gently fry off the brown onion in the olive oil until soft and lightly browned. Add in crushed garlic and fry for a few more seconds until it becomes fragrant.
  3. Add your chopped mushrooms and allow them to cook adding salt and pepper to taste. The mushrooms will shrink in size and release water as they cook.
  4. Once the mushrooms are cooked and most of the mushroom water has evaporated, reduce heat to low and add the cooked brown rice to the mushroom mixture and mix through.
  5. Slowly add your cream mixture a little at a time while mixing the cream through the rice. The rice will absorb the cream.
  6. Adjust salt and pepper to taste.
  7. Garnish with extra parsley and vegan parmesan cheese or vegan feta/goats cheese. Best eaten straight away while still hot.
Recipe by Talida Voinea at https://talidavoinea.au/vegan-beetroot-and-mushroom-brown-rice-risotto/