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Mushroom Risotto with Brown Rice
Kathie Clane

Mushroom Risotto with Brown Rice

A nutritious twist on classic risotto, featuring mushrooms and brown rice for a hearty, creamy dish.
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Prep Time 10 minutes
Cook Time 40 minutes
Additional Time 5 minutes
Total Time 55 minutes
Servings: 4 Serves
Course: Healthy mushroom recipes
Cuisine: Italian
Calories: 192
Ingredients Method Notes

Ingredients
  

  • 1 cup brown rice
  • 2 cups vegetable broth
  • 1 cup sliced mushrooms button, cremini, or a mix
  • 1 small onion finely chopped
  • 2 cloves garlic minced
  • 2 tbsp olive oil
  • 1/4 cup grated Parmesan cheese optional
  • 1/2 cup dry white wine optional
  • Salt and pepper to taste
  • Fresh parsley for garnish

Method
 

  1. In a large pan, heat olive oil over medium heat. Sauté onions and garlic until softened.
  2. Add mushrooms and cook until they release moisture and become golden brown.
  3. Stir in the brown rice, allowing it to lightly toast for 1-2 minutes.
  4. Add wine (if using) and cook until it evaporates.
  5. Slowly add vegetable broth, one ladleful at a time, stirring constantly. Wait until the liquid is absorbed before adding more broth.
  6. Continue cooking for 35-40 minutes until rice is tender and creamy.
  7. Stir in Parmesan cheese, salt, and pepper to taste.
  8. Let it rest for 5 minutes before serving, garnished with fresh parsley.

Notes

Brown rice takes longer to cook than white rice, so be patient for the creamy texture. For a vegan version, skip the cheese or use a dairy-free substitute.