Vegan Rosemary Mushroom Brown Rice "Risotto"

When I think of risotto, I usually think of a creamy rice dish with an element of melted cheese. Often Parmesan features in my risottos, but this one is completely dairy-free — not that you would know it. Try serving it to dinner guests and see if they notice that the cheese stayed in the fridge for another day.

Though I cooked this dish up, when enjoying it for dinner, I nearly forgot that Parmesan was absent in the risotto, but the absence was not missed. This is not the only occasion I have made risotto without cheese or dairy.

Coconut milk and mushrooms add creaminess to the dish and the almond milk provides a pleasant nutty undertone. Earthy, with a bit of zest, the rice is cooked until al dente as it should be in traditional risottos. An added bonus making risotto using this method is you don't have to stand over the stove for 30 minutes, adding bits of heated stock at a time. Simply let it simmer away until most of the liquid is reduced and serve.

I adapted this recipe from Janet of The Taste Space. Her vegan creations never fail to inspire. Often they have an ethnic twist and many traditional dishes that feature meat or dairy are transformed with perfection in her kitchen to suit her vegan diet. If you haven't been following Janet's cooking escapades, I urge you to drop by and have a look around. You won't be disappointed with her straightforward and creative recipes that you will be eagerly serving up in your own kitchen.

Vegan Rosemary Mushroom Brown Rice "Risotto"

Recipe by Lisa Turner Adapted from The Taste Space Published on April 25, 2014 Simple and creamy vegan brown rice "risotto" with mushrooms, fresh rosemary and lemon juice Print this recipe Ingredients: 1/2 oz (14 g) dried wild mushrooms, soaked in hot water for 30 minutes 2 tablespoons olive oil 1 large shallot, finely chopped 2 to 3 cloves garlic, minced 2 cups fresh mushrooms (I used button and cremini), sliced 1 1/2 cups short grain brown rice, rinsed 2 cups almond milk 2 cups coconut milk juice from 1 small lemon (2 tablespoons) 2 tablespoons fresh rosemary, minced 1 1/2 teaspoons sea salt, or to taste fresh cracked black pepper to taste lightly toasted pine nuts for garnish (optional) Instructions: Soak the dried mushrooms in hot water for 30 minutes, then drain and chop. Heat the oil in a large saucepan over medium heat. When hot, sauté the shallot, garlic, fresh and soaked dried mushrooms for a few minutes to soften. Increase the heat to medium-high, stir in the rice and almond and coconut milk, and bring to a boil. Reduce the heat to medium-low, cover, and simmer for 40 minutes or until most of the liquid has been absorbed and the rice is al dente. Stir in the rosemary and lemon juice, turn off the heat, and cover. Let the rice stand for a few minutes, then fluff with a fork, season with salt and pepper, and serve hot warm, garnished with lightly toasted pine nuts if desired. Makes 6 servings

More vegan-friendly risottos you may enjoy from Lisa's Vegetarian Kitchen:
Spicy Tamarind and Channa Risotto Kitcheree
Spicy Adzuki Bean Risotto
Miso Mushroom Risotto

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