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


About Lisa

*Lisa is the founder and personal chef of The Vegan Pact and blogger at TheVeganPact.com. Her passion for vegan food is shown through her daily recipe blog, private meal deliveries and cooking classes in the Boston area.

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