Sweet Brown Rice Veggie Risotto

This one MAY have been filed under the “pain-in-the-ass” category except it’s amazing taste AND its cheap price tag more than make up for the work that has to go into it.

2 cups sweet brown rice (any short grain brown rice is fine too)

4 1/2 cups vegetable broth

4 cups water

1 1/2 cups peas

1 cup chopped onion

1 red pepper, diced

1 cup julienned carrots

1 cup chopped chard

1/3 cup shredded Parmesan cheese

2 cloves garlic, minced

2 tbsp olive oil

Zest of 1 lemon

1/2 tsp dried rosemary

1/2 tsp dried thyme

1/2 tsp sea salt

1/4 tsp black pepper

  • Bring the vegetable broth and water to a boil in a large pot
  • In another pot on medium heat, cook 2 tbsp oil and the onions for 7 minutes
  • Add the rosemary, thyme and rice and cook for 5 more minutes, stirring continuously
  • Add broth/water mix to rice 1 cup at a time, adjusting the heat a little higher
  • Stir mix until liquid is absorbed, which can take 8-10 minutes
  • Add 1 cup of the broth at a time, repeating the process until the liquid is absorbed
  • When 2 cups of broth remain , add red pepper
  • When 1 cup of broth remains, add carrots and peas
  • When all the broth has been added and absorbed, turn off the heat, but leave on the burner
  • Add chard, cheese, garlic, lemon zest, salt and pepper and stir well


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About the Author

Lisa is the founder of The Vegan Pact and a vegan personal chef.

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