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]
- 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
- 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.
- 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.
- 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.
- Make sure you keep the fire on low and keep an eye on your risotto, stirring occasionally and every time you add more liquid.
- 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”.
- Enjoy your mushroom brown rice risotto and, if you want, shave a few slices of raw mushroom on top.