Creamy Brown Rice Risotto

Cook uncooked brown rice (1 cup) with water (2 cups) according to package instructions. If cooking in bulk, boil water (2 cups) per brown rice (1 cup), then simmer with lid on for 40 minutes. Start 40m timer

Heat vegetable broth (1 cup) over medium heat in a small saucepan.

In a food processor, combine white beans (15 ounces), olive oil (1 tbsp), vegetable broth (2 tbsp), nutritional yeast (2 tbsp), and [salt] until smooth (like hummus). Set aside.

In a large saucepan, heat olive oil (1 tbsp) and sauté sliced mushrooms (8 ounces) with [salt] and [pepper] until lightly browned, about 3 to 4 minutes. Start 4m timer

Once mushrooms are cooked, reduce heat and add cooked brown rice (1 cup). Then add the warmed vegetable broth (1 cup) and let simmer for 4 to 5 minutes. Stir in the bean puree, garlic powder (1 tsp), [salt], and [pepper] to taste. (Note: you may not need to use the entire amount of puree, it is up to your discretion.) Start 5m timer

Once risotto is thickened to your liking, remove from heat, top with [minced parsley] if using, and serve.