Mushroom and Pea Brown Rice Risotto

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Mushroom & Pea Brown Rice Risotto

Risotto is a classic Italian wholesome dish traditionally made with white arborio rice. Here short-grain rice with a long slow absorption method that creates a delicious wholefood plant-based version of the classic.
Course Main Course
Cuisine Gluten-free, Italian, Vegan, Vegetarian
Servings 4 people


  • 1 Onion finely diced
  • 2 Garlic cloves finely chopped
  • 1 stalk Celery diced
  • cups Brown rice
  • 1 sprig Rosemary leaves only, finely chopped
  • 6 cups Liquid vegetable stock warmed
  • 500 g Oyster mushrooms cut into bite-sized pieces
  • 1 cup Microgreens e.g. amaranth, basil, beetroot, broccoli, cabbage, celery, chard, coriander, kale, kohlrabi, lettuce, mustard, parsley, peas, radish, rocket, spinach, and sorrel.
  • cup peas


  • Heat a large frying pan. Add the onion, garlic and celery and sauté for 3 mins.
    1 Onion, 2 Garlic cloves, 1 stalk Celery
  • Add the brown rice and chopped rosemary leaves and stir well. Add 5 cups of the vegetable stock and stir well.
    1½ cups Brown rice, 1 sprig Rosemary, 6 cups Liquid vegetable stock
  • Cover with a lid and bring to the boil. When boiling, reduce the heat to very low and cook for 1½ hrs until all the liquid is absorbed and the grains of rice are soft.
  • Meanwhile, sauté the mushrooms. When the rice is cooked, add 1 cup of stock. Then stir vigorously for 1–2 mins until the rice is creamy.
    500 g Oyster mushrooms
  • Finally add the sautéed mushrooms and peas, mix well and top with microgreens.
    1 cup Microgreens, ⅓ cup peas


For variation:
  • add basil leaves
  • cooked, diced chicken - for non-vegetarians

About Fanci Fungi

As lovers of mushrooms, we began as a small grower of oyster mushrooms in the Canberra and have now grown to producing a whole range of different mushroom products. 
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