Dairy Free Brown Rice Risotto Meal Prep
Brown Rice Risotto Recipe
- Set a skillet on medium heat. Once hot, add olive oil, garlic, red onion and rosemary. Sauté the onions and flavor the oil, about 2 to 3 minutes.
- Increase the heat to medium-high and add mushrooms and kale. Squeeze in some fresh lemon as it cooks to help wilt the kale. Once the mushrooms are seared around the edges, remove the mushrooms (and kale – optional) from the skillet.
- Add uncooked rice to the skillet and fold in the remaining oil and onion mixture. Ensure all grains are covered. 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.
- Once the rice is cooked to your satisfaction, add nutritional yeast and stir. If needed, add tablespoons of broth if the rice mixture is too thick. Add the mushrooms (and kale) back to the risotto and fold everything together, adding tablespoons of broth or water as needed. Season to taste with sea salt & pepper.
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