Welcome Green Monsters! We're your online guide to making conscious choices that help people, animals and the planet.
Download food monster: the biggest, baddest, yummiest vegan food app!
Buy the #EatForThePlanet book


Food Monster - Recipes

Mushroom Brown Rice Risotto With Moringa [Vegan, Gluten-Free]

If you enjoy recipes like this, we highly recommend downloading the Food Monster App, it's available for both Android and iPhone and has free and paid versions. The app is loaded with thousands of allergy-friendly & vegan recipes/cooking tips, has hundreds of search filters and features like bookmarking, meal plans and more! The app shows you how having diet/health/food preferences can be full of delicious abundance rather than restrictions!

This risotto recipe, in which moringa (Fera is a great brand) is combined with loads of veggies (mushroom, broccoli and zucchini) and organic brown rice, represents a great source of fibers too! Brown rice is also a healthier alternative to the traditional Arborio rice used in risotto recipes, so dig in!

Mushroom Brown Rice Risotto With Moringa [Vegan, Gluten-Free]

This Recipe is :

Dairy Free Vegan





Cook Time



  • 1 and 1/2 cups brown rice
  • 2 tablespoons extra virgin olive oil
  • 6 leaves of sage
  • 1/6 white onion, chopped
  • 1 clove of garlic, minced
  • 1 medium, organic zucchini
  • 1 cup sliced crimini mushrooms
  • 1 head of broccoli (or 4 heads of broccolini)
  • 6 cups your choice of stock
  • 1 cup of coconut milk
  • 1/4 teaspoon  turmeric
  • 1/4 teaspoon salt
  • 1 to 2 teaspoons of moringa powder


  1. Finely chop onion, sage and garlic. Wash and precut all the vegetables and set them aside and heat up the broth in a small pan.
  2. In a large saucepan, heat up 2 tablespoons of extra virgin olive oil, add in onion, sage and garlic and, when they start browning, add the rice and let it toast for a couple of minutes while stirring with a wooden spoon.
  3. Toss in the veggies, mix well and start pouring the broth over the rice with a ladle little by little, until the rice has absorbed all the liquid. It will take about 25 to 30 minutes.
  4. Make sure you keep the fire on low and keep an eye on your risotto, stirring occasionally and every time you add more liquid.
  5. When the rice has absorbed all the broth, add in salt, turmeric, moringa powder and coconut milk and mix until perfectly creamy and “al dente”.
  6. Enjoy your mushroom brown rice risotto and, if you want, shave a few slices of raw mushroom on top.

Nutritional Information

Per Serving: Calories: 422 | Carbs: 40g | Fat: 28g | Protein: 6g | Sodium: 83mg | Sugar: 6g





The most decadent desserts you'll ever set your eyes on. Italian, world traveler. Helping women on special diets live an awesome life. Gluten-FREE, Dairy-Free, and Paleo recipes and lifestyle.



Want to read more posts like this? Sign up for our newsletter below!​

Browse through recent recipes below:

Bengali Tomato Chutney with Ginger [Vegan, Gluten-Free]

Hungarian Twice-Baked Potatoes [Vegan]

Spicy Black Bean and Baby Kale Soup [Vegan]

Spicy Black Bean and Baby Kale Soup [Vegan]

Chocolate, Hazelnut, and Peanut Butter Cream Cake [Vegan, Gluten-Free]

Chocolate Hazelnut and Peanut Butter Cream Cake With Whipped Coconut Cream [Vegan, Gluten-Free]

Disclosure: One Green Planet accepts advertising, sponsorship, affiliate links and other forms of compensation, which may or may not influence the advertising content, topics or articles written on this site. Click here for more information.

0 comments on “Mushroom Brown Rice Risotto With Moringa [Vegan, Gluten-Free]”

Click to add comment
2 Months Ago

great dish,


Subscribe to our Newsletter

Follow us on

Do Not Show This Again


Submit to OneGreenPlanet

Terms & Conditions ×