Easy Brown Rice Risotto with Mushrooms
Ingredients
The base
-
3
tablespoons
olive oil
-
1
small
yellow onion, chopped
-
2
cloves
garlic, pressed or minced
-
5
cups
vegetable broth
-
1 ½
cups
brown arborio/short-grain brown rice
The mix-ins
-
12 to 14
ounces
sliced Cremini mushrooms
-
1
cup
freshly grated Parmesan cheese
-
½
cup
dry white wine
-
3
tablespoons
unsalted butter, diced
-
2
teaspoons
tamari
-
1
teaspoon
sea salt
-
to taste
freshly ground black pepper
-
4
sprigs
fresh oregano
Instructions
- Preheat the oven to 375°F and ensure the oven rack is in the middle position.
- In a Dutch oven, heat 1 tablespoon of olive oil over medium heat, then add the onion and a pinch of salt. Cook for about 10 minutes before adding the garlic and cooking for an additional 2 to 4 minutes until browned.
- Add 4 cups of broth (or 3 cups broth and 1 cup water), cover, and bring to a boil. Stir in the rice, cover the pot, and bake for 65 to 70 minutes.
- While the rice is baking, prepare the mushrooms by heating 2 tablespoons of olive oil in a skillet. Add the mushrooms and a dash of salt, cooking until they are darker and have released their juices, about 13 minutes.
- After baking, remove the pot from the oven and stir in the remaining cup of broth, Parmesan, wine (if using), butter, tamari (if using), salt, and pepper. Stir vigorously for 2 to 3 minutes until creamy.
- Add the cooked mushrooms and any juices to the risotto, season to taste, and serve topped with fresh oregano.
Nutrition Facts (estimated)
Servings
4 to 6
Calories
250
Total fat
10g
Total carbohydrates
30g
Total protein
10g
Sodium
500mg
Cholesterol
20mg
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