This healthy version of classic Italian risotto is filled with protein and fiber. The creaminess is obtained by adding mushrooms, and white rice is replaced with short-grain brown rice to increase its cardioprotective effect.
1. In a medium saucepan, bring water to a boil and add the brown rice. Cover and lower temperature to medium-low heat. Cook for 45 minutes, then stir and set aside.
2. While the rice is cooking, in a medium skillet, sautée mushrooms over medium heat for 10 minutes.
3. Using a blender, process the cooked mushrooms with the plant-based milk and nutritional yeast until smooth. Set aside.
4. In a large skillet over medium heat, sautée the onion and garlic with 2 Tbsp of water for 5 minutes. Add the zucchini and cook for 1 minute.
5. Add the chickpeas, coriander, cumin, and salt to the skillet with vegetables and stir well. Cook for 1 minute.
6. Add the rice and the blended mushroom mixture and stir to combine.
Cooking Tips
Cooking Tips
1. Sprinkle additional nutritional yeast to serve.
