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]

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Cooking 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 Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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