Vegan Recipes


This brown rice mushroom risotto is made with both cremini and porcini mushrooms.  We’ve also included a recipe for a vegan “nutty” parmesan to top this wholesome plant-based dish.

brown rice mushroom risotto

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  1. Cook brown rice with water and salt for 15 minutes. Drain and set aside.
  2. Rehydrate the porcini mushrooms in a bowl with the hot water. Let stand for 20 minutes.
  3. Remove mushrooms and chop. Reserve water for later use.
  4. Heat oil in a skillet and add sliced fresh mushrooms. Sauté until mushrooms brown, stirring occasionally. Stir in porcini, green beans, salt, and black pepper. Cook until the green beans are crisp.
  5. Heat remaining oil and sauté shallots. Add rice and cook for 2 minutes, stirring. Pour in wine and allow to reduce.
  6. Add ½ cup reserved mushroom liquid to rice mixture. Cook until the liquid is nearly absorbed, stirring constantly.
  7. Stir in remaining mushroom liquid, ½ cup at a time stirring constantly until absorbed before adding the next.
  8. Stir in mushroom mixture, nutty parmesan, and parsley.
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Thriving on Plants is a resource for a whole food, plant-based way of eating and living. Here we celebrate all things plant and honor the power of informed awareness and a diet focused primarily of unprocessed vegetables, fruit, legumes, and whole grains to support good health and happiness. Discover what a little more plant can do for your life!


This website is for educational and informational purposes only. Nothing presented here should be construed as a substitute for medical advice. Before beginning any type of new diet (natural or conventional), it is advisable to seek the advice of a licensed physician, nutritionist and/or healthcare professional.
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