Empty My Fridge
Meal Prep - Quick Dairy Free Brown Rice Risotto
Ingredients
- Olive oil1 tbsp
- Garlic · chopped4
- Onion · diced½ cups
- Rosemary1 sprig
- Portobello mushroom · chopped2 cups
- Kale · chopped1
- Lemon2 tsp
- Rice1 ½ cups
- Vegetable broth3 cups
- Nutritional yeast⅓ cups
- Salt
- Black pepper
Instructions
- Heat a skillet over medium heat. Add the olive oil, garlic, red onion and rosemary, and cook for 2 to 3 minutes until the onion softens and the oil is flavoured.
- Raise the heat to medium-high, add the mushrooms and kale, and squeeze in lemon juice as it cooks. Once the mushrooms are browned at the edges, remove them (and the kale, if you like) from the pan.
- Add the uncooked rice and stir it into the oil and onion mixture so every grain is coated. Pour in the vegetable broth and bring to a simmer.
- Lower the heat, cover and cook for 25 to 30 minutes, until most of the liquid is absorbed.
- Stir in the nutritional yeast. If the risotto is too thick, add a little broth. Return the mushrooms (and kale) to the pan and mix well, adding broth or water as needed.
- Season with sea salt and pepper to taste.
Summarized from Fit Men Cook's video. Watch it for the details.
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GarlicOnionLemonRiceMushroomKalePortobello mushroom
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