Vegan & Easy to make Creamy Risotto.
This simple (yet nutritious and delicious!) combination of Brown Rice, Mushroom, and Turnip greens makes it a healthy and warm weeknight treat (or even breakfast).
YIELDS: 4 servings
PREP TIME: 15 minutes
COOK TIME: 30 minutes
TOTAL TIME: 45 minutes
1 1/2 cups brown rice
2 cups of Turnip greens leaves, roughly chopped
2 cups of Swiss brown mushrooms, sliced (~250g).*you can also use a mixture of different mushrooms such as button, Swiss brown, field, porcini, enoki...
1/2 onion, finely diced
1 clove garlic, minced
1 tablespoon extra virgin olive oil
1 tablespoon thyme, roughly chopped
3 1/2 - 4 cups vegetable stock (*or chicken stock if non-vegan)
salt and pepper to taste
1/3 cup nutritional yeast (optional)
Set a cooking pan with olive oil on medium heat.
Add the garlic, onion, thyme, and 1/2 cup broth and sauté for about 3 to 4 minutes.
Add the mushrooms and Turnip greens cover and cook for 3-4 minutes or until mushrooms are soft.
Remove the mushrooms and turnip greens from the cooking pan.
Add uncooked rice to the cooking pan and pour in the vegetable broth and bring to a simmer. Reduce the heat, then cover and cook for 25 to 30 minutes or until all the majority of the liquid has been absorbed. (If needed, add tablespoons of broth).
Once the rice is cooked to your satisfaction (add nutritional yeast, and stir - optional.
Add the mushrooms and turnip green mixture back to the risotto and fold everything together, adding tablespoons of broth as needed.
Season to taste with sea salt & pepper.