Mushroom Brown Rice Risotto with Moringa
This delicious Mushroom Brown Rice Risotto with Moringa Recipe was created by the very talented Ambra from Little Bites of Beauty. Here is what Ambra created!
When I first tried moringa powder, it immediately reminded me of a typical Italian wild herb called “luartìs“, that we pick during the Spring in the fields of the North of Italy to make “risotto” or “frittata”… Why not use this healthy superfood to prepare a mushroom and broccoli brown rice risotto packed with fibers and with a boost of phytonutrients too!?!
Up until now my only experience with moringa dates back to my trip to St. Kitts, in the Caribbean, where I went to visit a moringa plantation and had a chance to try moringa infused drinks, that the locals love because of the renown health benefits of this plant.
When Fera sent over some of their organic moringa, I was super excited to come up with something creative and actually incorporate this ingredient into a real dish… And that’s how this mushroom brown rice risotto was born!!
Moringa powder comes from the young, naturally-dried leaves of the moringa, one of the most nutrient-dense plants on the planet that contains 92 phytonutrients, 46 antioxidants, 36 anti-inflammatories and 18 amino acids (and you can read more about all its anti-inflammatory properties here).
And I love the fact that FERA, the company that produces it, was founded by Jacquelyn, a young woman who managed to heal from the symptoms of Crohn’s disease through a nutrient dense diet, that included – you guessed it – MORINGA!
This risotto recipe, in which moringa is combined with loads of veggies (mushroom, broccoli and zucchini) and organic brown rice, represents a great source of fibers too!
Also, while commonly Italians use Arborio, Roma or Baldo white rice when cooking risotto, I opted for non-refined, non-bleached brown rice and make a healthier, more nutritious version of the original!
And, like always, this dish is also gluten and dairy free, as I took inspiration from the amazing coconut milk risotto they cooked for me at the Rosewood Cordevalle in San Martin, CA (read my travel blog here), and used this delicious ingredient in this recipe to sub regular milk!
1½ cups Brown Rice
2 tbsp 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 tsp Turmeric
1/4 tsp Pink Himalayan Salt
1 to 2 tsp Fera Moringa Powder (depending on how strong you want the taste to be)
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.
For more recipes by Ambra check out her site here.