Risotto is often made from white Arborio rice or sushi rice, which is less nutritious and tends to spike blood sugar more than brown rice. This recipe uses half Arborio rice and half short-grain Basmati brown rice so is more nutritious. The cornstarch help make it a bit creamier (as brown rice is less creamy than Arborio). If you don’t rinse the rice ahead of time and wash off the natural starch, risotto will be creamier.
- ½ cup basmati brown rice (short-grain) or brown sushi rice
- ½ cup Arborio rice or white sushi rice
- 4 cups water
- 4 Tbsp mock-chicken seasoning
- 1 small white onion, chopped fine
- 2 Tbsp green onions, sliced
- 2 tsp minced garlic
- 1 cup mushrooms, washed and sliced finely *
- 1 cup frozen petite peas (remove from freezer and allow to thaw in package completely)
- ¼ tsp pepper
- 1 tsp olive oil
- 2 Tbsp cornstarch mixed with 2-3 Tbsp non-dairy milk or water
- 2 Tbsp chives, chopped
Place 2 cups of water and 2 Tbsp mock-chicken seasoning in a saucepan and bring to a boil. Add ½ cup brown rice. Bring to a boil and cook for a couple of minutes, stirring. Turn heat to simmer, cover, and allow to cook at least 20 minutes while you continue with the recipe. Stir periodically. When cooked, remove from heat, and set aside.
Place 2 cups of water and 2 Tbsp mock-chicken seasoning in a separate pan to make a broth. Bring to a boil, then turn heat very low just to keep broth at a simmer.
Spray a large frying pan (non-stick such as Orgreenic) with olive oil and place over medium heat. Add onions and mushrooms. Cook and stir until soft then add minced garlic and cook another minute or so.
Add 1 tsp olive oil and ½ cup Arborio rice and stir. Allow the rice to toast for a few minutes and then add 1 cup of the hot broth, stir well to combine. Turn heat to medium-low and allow rice to cook and absorb broth.
When all broth is absorbed, add another cup of broth. Stir well. Allow rice to cook and absorb the broth.
When rice is soft add brown rice and cook and stir until all broth is absorbed.
Stir in the cornstarch mixture and cook until thickened. This will help to make the rice creamier.
Add pepper, stir and remove from heat.
Add 1 cup thawed petite peas and stir.
Taste. If it needs more salt, add a pinch or two of Himalayan salt.
Pour into a serving bowl and sprinkle with chopped chives.
Spoon onto plates or into shallow soup bowls and serve.
* Mushrooms, an edible fungus, provide a variety of essential nutrients. Some mushrooms are toxic so many people choose to eat only those mushrooms that are sold in a grocery store. Cooked mushrooms are low in all forms of unhealthy fat (zero saturated or trans fats or cholesterol). They are a good source of minerals potassium and selenium as well as B vitamins including riboflavin, niacin, and B5.