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Sweet rice risotto

sweet rice risotto

Forever I have been craving creamy risottos. I made a miso risotto (here) and it was delicious but it wasn’t enough. I wanted more.

We have bought loads of sweet rice because I was in love with the Thai coconut sweet rice for breakfast. But that period was over and we were stuck with it. So I decided to give a try and prepare savoury sweet rice risotto. And the result…just amazing.


  • 1 cup sweet rice
  • 2 cups vegetable broth
  • 1 shallot
  • 1 clove garlic

  • vegetable oil of choice
  • 250 g brown mushrooms
  • salt
  • freshly ground black pepper

  • lots of thyme
  • 1/2 cup sunflower seeds
  • 1/2 tsp salt
  • 2 tbsp nutritional yeast



Making rice:

  • Cut the shallot and garlic into small cubes and roast it over oil until translucent.
  • Add rice and vegetable broth, mix and let it cook for about 15 minutes.
  • Turn off the heat and let it rest for at least another 15 minutes.


Making mushrooms:

  • Wash the mushrooms and cut into quarters.
  • Heat up oil, add the mushrooms, salt, pepper and thyme.
  • Let it cook for about 15 minutes or until soft.


Making cheese:

  • Roast the sunflower seeds.
  • Add salt, roasted seeds and nutritional yeast into a mortar and grind until the desired consistency is reached.


To serve: Scoop rice onto the plate, add mushrooms and cheese on top. Garnish with fresh greens, e.g. parsley.

Enjoy :)

sweet rice risotto_3

Inspired by: @Petronela’s

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