Fat-Free Brown Rice Risotto Premium PD Recipe


Traditional risotto is slowly simmered and stirred with broth additions to produce tender rice surrounded with a comforting creamy sauce. My high-fiber fat-free plant-based version is just as palate-pleasing, but my hands-off technique would raise eyebrows in Italy. Simply seasoned, or Foodie it up with upcoming recipes for Mushroom & Thyme Risotto, Allium & Herb Risotto, Roasted Grape & Parsley Risotto, or Pinky Beet Root Risotto. All of them come together in minutes and are easily custom-made to please everyone at your dining room table. I hacked fat-free risotto by vegging it up with cream-building zucchini in the Instant Pot, but for must-have loose and creamy risotto results, we follow the rules to serve it piping hot fresh out of the pot.

Pressure Cooking Ingredients:

  • 2 cups Brown Rice
  • 2 Tablespoons Broth Mix
  • 1 Tablespoon chopped dried onion
  • 1 teaspoon salt
  • 2½ cups water
  • 3½ to 4 cups or 1.5 pounds green or gold zucchini, grated (1 big boy, 2 medium, or 3 small)

Post-Cook Stir-In Ingredients:

  • 2 Tablespoons rice vinegar or white wine vinegar
  • ½ cup nutritional yeast
  • 2 Tablespoons of a fresh herb, chopped (parsley, chives, dill, or one teaspoon fresh thyme leaves)
  • Fresh ground back pepper to taste


  1. Read the recipe description, Directions and Notes before beginning
  2. Add all Pressure Cooking Ingredients into your pressure cooker bowl in the order listed; no need to stir
  3. Secure lid and seal or close pressure vent
  4. Set to cook for 22 minutes with natural release
  5. Open after pressure has naturally released, add Post-Cook Ingredients, and stir vigorously – like you mean it! LOL!
  6. The rice will become creamy; serve hot
  7. If you run late serving and your risotto tightens up, add a small amount (start with a ½ cup) of boiling water from your tea kettle and stir to loosen it up
  8. Wash Instant Pot lid and steam valve with soapy water and rinse before sitting down to eat
  9. See Notes and Serving Suggestions for tips to make PD living fun and rewarding

Optional Fermented Garnishes:

Notes & Pro Tips:

  • If you have a food processor, use the grating blade to speed up zucchini preparation
  • Do not get overzealous and put in more zucchini than suggested unless you enjoy zucchini mush
  • Rice vinegar or white wine vinegar adds a mild acid flavor balance traditionally achieved with white wine in classic risotto
  • I eliminated the attention-suck stir-a-thon stovetop risotto is known to be, but for a risotto texture, it must be prepared fresh for service because when cooled, the rice will absorb the lush sauciness
  • If you run late serving and your risotto tightens up, add a small amount (start with a ½ cup) of boiling water from your tea kettle and stir to loosen it up
  • This dish is not a good make-and-take recipe for a potluck; it is best fresh and hot
  • If you enjoyed using this creamy zucchini technique, make the Summer Spaghetti for another fun favorite fuss-free recipe
  • Vegetable broth can be substituted in place of water and Broth Mix, although the flavor will be reduced
  • For fresh summer flavor, add your favorite herb
  • Although this rice dish is Italian, basil is not traditionally used with rice dishes
  • Fresh parsley, chives, thyme, or dill are the most popular herbs in risotto
  • Using a fresh herb adds bright freshness; do not use dried herbs in this recipe
  • Nutritional yeast replaces the Parmesan or Romano cheese that is traditionally used to finish risotto
  • Beta-glucan fiber in nutritional yeast offers anti-aging anti-inflammatory cellular protection; learn all about functional foods with Class #253 – Benefits of Nutritional Yeast and Making Cheez-It Crackers
  • To eliminate visible green zucchini flecks for picky eaters, choose gold zucchini or yellow summer squash
  • Zucchini will give this sauce a creamy texture and slight sweetness, making it a mild and neutral flavored sauce

Serving Suggestions:

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Comment (1)

  1. posted by Christina Smith on July 28, 2021

    This is one of my new favorites! It was easy and delicious. My only problem was maybe I ate too much. The zucchini made it rich and creamy yet no one knew it had zucchini in it. I mixed frozen peas and fresh basil in ours. Yum!!

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