Creamy Coconut Mushroom + Pea Brown Rice Risotto


SO, here is the recipe I posted in my stories the other day in the flesh. One of my best friends messaged me looking for the this creamy hardy dish, so I couldn’t not, not share (hey, Hannah Mac).

Any who, this dish reminds me of my time spent in Italy over the summer between the pasta, risotto, and pizza. It’s perfectly warming for these darker, shorter days, and when paired with some miso glazed brussel sprouts and carrots… so good. You can totally add more veggies, seasonings, etc. to make this dish your own. I think it’s a keeper, and one that will be on repeat for me a lot during this busy chapter of my life I am currently experiencing. You know who wants to use a million dishes when you have less than 45 minutes to whip up a dish?

Keeping it sweet and simple for today friends, I hope you enjoy this one!


Creamy Coconut Mushroom + Pea Brown Rice Risotto

Serves: 4

  • 2 Tbsp Coconut oil

  • 1 small yellow onion (finely diced)

  • 3 cloves garlic (minced)

  • 1 cup frozen peas

  • 1 1/2 cups sliced cremini mushrooms

  • 1 tsp rosemary

  • 1 cup brown rice

  • 1/4 cup white wine/cooking wine

  • 2 1/2 cups vegetable broth

  • 3 Tbsp coconut cream

  • 3 Tbsp nutritional yeast

Method: In a skillet over medium low heat add the oil, onion, and garlic, sautee until soft and fragrant. Add in the peas, mushrooms, and rosemary, continue cooking until lightly cooked through. Add the brown rice to the pan and the wine, constantly stirring. Slowly add in the vegetable broth cup by cup, and stir frequently over a low heat allowing the rice to cook through. Add in the coconut cream after about 10 minutes along with the nutritional yeast. Simmer until cooked through, and add any additional broth if needed.

Food, LatestEmma HyslopComment