This is one of my favorite dishes that I have ever made!
Try out this awesome, tasty, rich, and nutritious risotto dish! Risotto is a classic comfort food dish.
There are also a variety of different risotto recipes. While I really enjoy it, it is tough to find one that is not loaded with cream and cheese.
This is obviously a problem for those who are lactose intolerant or want to be dairy-free. That’s why I wanted to make one for this channel.
Risotto is not something I normally make because it is a lot of work. However, I learned this hack in making the rice that makes the process MUCH easier.
Since this is a plant-based version, we are going to add mushrooms to give the dish a meaty texture, and cannellini beans to add some protein and fiber.
We’ll also throw some spinach in to get some greens in a dish that normally does not include any. Hope you enjoy the recipe! !
You can check it out in the recipe and YouTube Video below!
Cook and Prep Time: 75-90 minutes
- 1 ½ cups Short-Grain Brown Rice or Arborio Rice
- 3-4 cups Chopped Mushrooms (any kind or mushroom or a combination will work)
- 5 cups Vegetable Stock
- 1 cup Dry White Wine
- 1-2 bunches Spinach, roots removed and chopped thinly
- 1 tbsp. Ghee OR EVOO (to make this recipe 100% WFPB)
- 1 White Onion, diced
- 1 head Garlic, minced
- ½ cup Chopped Parsley, for garnish
- 1 small can Butterbeans or Cannellini Beans, rinsed and drained
- 1 Lemon, juiced
- Olive Oil
- Salt, to taste
- Black pepper, to taste
- 2 tbsp. Tamari
- 3 tbsp. White or Yellow Miso
- 1 tbsp. Dried Sage
- 1 tbsp. Dried Thyme or Leaves of 2 Thyme Sprigs
- Rinse and chop the produce accordingly. Preheat an oven to 375˚F.
- Set an oven-friendly pot or Dutch oven to medium heat on a stove top. Add 1 tbsp. olive oil. Once hot, add garlic and onion, stirring frequently to avoid burning. Cook until onion is translucent, 4-5 minutes.
- Add rice, 4 cups vegetable stock, and half of the white wine to the pot with the onions. Add thyme, sage, black pepper, and 1 tsp. salt. Stir to combine and bring to a boil.
- Once boiling, cover the pot and place it in the oven. Allow the rice to cook for 60-70 minutes, until tender.
- Cook the mushrooms. Set a pan to medium heat and add 1 tbsp. olive oil. Once hot, add chopped mushrooms. Cook until all water has been released, about 3-4 minutes. Then, add the rest of the wine, lemon juice, and 1 tbsp. miso. Stir to combine and bring to a simmer. Add cannellini beans and spinach, and stir to combine, cooking until alcohol has burned off, another 3-4 minutes. Season with salt and pepper, and then set aside until Step 6.
- Remove the rice from the oven. Add the final cup of vegetable stock, ghee, and miso to the pot with rice. Stir to combine fully and mixed evenly throughout.
- Distribute rice, and top with mushroom mixture. Garnish with chopped parsley. Enjoy!