Brown Rice Risotto


Risotto has always been a favorite of mine but I'm trying to stay away from white rice so thought why not try and create risotto using brown rice. Brown rice takes a little longer to cook so give yourself a bit of time when cooking this.

You could also double the recipe and freeze the leftovers for lunches during the week.  Easy peasy!


2 tsp avocado oil (you can also use olive oil) 1 cup brown rice 3 cups vegetable stock 2 white onions, finely chopped

1 red capsicum, seeded and finely chopped 1 cup green peas

2 cloves garlic, crushed

10 medium button mushrooms, chopped.

1/2 cup parsley, cut finely. Fresh Rocket (I used one pack)


  1. Saute garlic, onions, capsicum and mushrooms on medium heat in a large pot for about 3 minutes. 
  2. Add the brown rice and peas, stir for about two minutes until the rice is shiny and coated in oil.
  3. Add in the vegetable stock, bring to the boil.
  4. Put the lid on the pot, reduce the heat to simmer.
  5. Stir the rice occasionally, it should take about 30 - 45 minutes to cook.  Towards the end add in the parsley.
  6. Once cooked serve the risotto on a bed of rocket leaves.

Julia x