Mushroom Risotto with Brown Rice
A nutritious twist on classic risotto, featuring mushrooms and brown rice for a hearty, creamy dish.
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
- ¼ cup grated Parmesan cheese optional
- ½ cup dry white wine optional
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a large pan, heat olive oil over medium heat. Sauté onions and garlic until softened.
- Add mushrooms and cook until they release moisture and become golden brown.
- Stir in the brown rice, allowing it to lightly toast for 1-2 minutes.
- Add wine (if using) and cook until it evaporates.
- Slowly add vegetable broth, one ladleful at a time, stirring constantly. Wait until the liquid is absorbed before adding more broth.
- Continue cooking for 35-40 minutes until rice is tender and creamy.
- Stir in Parmesan cheese, salt, and pepper to taste.
- 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.
