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Creamy and comforting brown rice risotto is the perfect dairy free and vegan meal for cold weather!

Creamy and Comforting Dairy Free Brown Rice Risotto.

Kelly Roenicke
A delicious and easy recipe for creamy dairy free brown rice risotto with green peas.
5 from 3 votes
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Entree
Cuisine Dairy Free, gluten free, vegan.
Servings 4
Calories 400 kcal

Ingredients
  

  • 1 Tablespoon olive oil
  • 1 small red onion chopped
  • 2 cloves garlic minced
  • 32 ounces vegetable broth
  • 1 cup short grain brown rice
  • ¼ cup white wine
  • 3 tablespoons vegan buttery spread
  • 3 Tablespoons nutritional yeast flakes
  • 1 teaspoon salt
  • 1 ¼ cups frozen green peas
  • salt and pepper to taste

Instructions
 

  • Preheat oven to 375 degrees.
  • Place the olive oil, chopped red onion, and garlic in a medium sized dutch oven. Cook over medium heat for about 7 minutes, or until softened.
  • Add the broth and the rice and bring to a boil. Once it boils, turn off the heat and put the cover on the pot and place in the oven.
  • Bake at 375 degrees for 55 minutes. Right before the baking time is up, cook the peas (either steam in a pan, or cook in the microwave).
  • Remove the risotto from the oven and place on a burner turned to medium heat. Add the white wine, nutritional yeast, vegan buttery spread, and salt. Stir constantly for about 5 minutes or until the risotto thickens up.
  • Drain the peas and add to the risotto. Stir well. Season with more salt and pepper if desired. Serve immediately.

Nutrition

Calories: 400kcalCarbohydrates: 60gProtein: 10gFat: 12gSaturated Fat: 2gSodium: 1563mgPotassium: 432mgFiber: 6gSugar: 5gVitamin A: 1230IUVitamin C: 20.6mgCalcium: 40mgIron: 2.1mg
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