Creamy and Comforting Dairy Free Brown Rice Risotto.
This is a delicious and easy recipe for creamy dairy free brown rice risotto with green peas. It's cozy and comforting for a chilly day!
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 F.
- 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 F 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.
Notes
Store leftovers in an airtight container. They should stay fresh for up to 3 days.
Nutrition
Calories: 400kcalCarbohydrates: 60gProtein: 10gFat: 12gSaturated Fat: 2gSodium: 1563mgPotassium: 432mgFiber: 6gSugar: 5gVitamin A: 1230IUVitamin C: 20.6mgCalcium: 40mgIron: 2.1mg
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