Creamy Brown Rice Risotto

BY : PUBLISHED : February 15th, 2017 UPDATED: February 4th, 2022

I've only ever had risotto as a vegan while in Spain last spring and man was it a treat. As someone who eats a plant-based diet, rice is a staple food and I am always looking for new ways to incorporate it into my cooking. After countless tabs of research on how to make proper risotto, I threw much of what I had just learned out the window to create this quick and easy vegan version.

Traditional risotto contains arborio rice and usually a bit of white wine but I wanted a recipe that could be made on the fly with things I had lying around the house. The white bean blend pushes this recipe over the edge giving it its creamy consistency. In addition to being easy, it was very quick to throw together; because I had already made the rice that morning, it took me all of 15 minutes to prepare and cook the whole thing.

If your one for a more traditional approach, by all means, sub some of the veggie stock for white wine and use that arborio rice (although I have not yet tested these swaps). However, even with these swaps, the secret remains in the lovely creamy, cheezy bean puree.

Hope you enjoy!

*feedback welcome, as it is my first go at risotto 🙂

A patterned bowl full of creamy brown rice risotto.

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Creamy Brown Rice Risotto

Lauren Bossi
A creamy bean puree makes this the best vegan risotto I've tried.
5 from 1 vote
Prep Time 35 mins
Cook Time 10 mins
Total Time 45 mins
Course Dinner
Cuisine Italian
Servings 6 servings
Calories 261 kcal
METHOD Stovetop
DIET Vegan


  • 1 cup + 2 Tablespoons of vegetable stock
  • 1 cup of uncooked brown rice (3.5-4 cups cooked)
  • 8 ounces of mushrooms (sliced)
  • 2-3 Tablespoons of olive oil
  • Salt and pepper to taste
  • 1 can of great northern or white beans
  • 2 Tablespoons of nutritional yeast (can sub vegan parm)
  • 1 teaspoon of garlic powder
  • Optional: parsley


  • Cook brown rice according to package ( boil 2 cups water per cup of rice then let simmer for 30-40 min)
  • Heat vegetable stock over medium heat in a small sauce pan
  • At the same time, combine beans, 1 T olive oil, 2 T veggie stock, 2 T nutritional yeast, and salt in a food processor until smooth (like hummus). Set aside.
  • In a large sauce pan, heat mushrooms with 1 or so tablespoons of olive oil with salt and pepper until lightly browned (3-4min.)
  • Once the mushrooms are cooked, reduce heat and add cooked brown rice. Then add the warmed vegetable stock and let simmer for 4-5 minutes. Once the time is up, add bean puree to the pan and thoroughly combine (note: you may not need to use the entire amount of puree, it is up to your discretion.) Add garlic powder and salt and pepper to taste.
  • Once risotto is thickened to your liking, remove from heat, top with parsly and serve. Enjoy!


Sub in white wine for some of the broth for a classic risotto taste.


Calories: 261kcalCarbohydrates: 43gProtein: 10gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 164mgPotassium: 593mgFiber: 6gSugar: 1gVitamin A: 83IUVitamin C: 1mgCalcium: 65mgIron: 3mg
Tried this recipe?Please tag us at @PlantBasedonaBudget! 🙂

About Lauren Bossi

My name is Lauren Bossi; I run Track & Field at the University of Hartford in CT. I've got a passion for running and plant-based eats. When I'm not wandering around the aisles of the grocery store I enjoy cooking, baking, photography, pun-writing and tag-saling.

View all posts by Lauren Bossi

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