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Brown Rice Risotto with Mushroom

Sometimes, all you need to cure a day of computer glum is a creamy, deliciously decadent, buttery-mushroom risotto.


Despite the richness of risotto, it still mentally feels “healthier” than its pasta cousins. The flavor of the white wine combined with sautéed mushrooms gives this dish a huge amount of flavor despite the minimal ingredients. Plus, this dinner is incredibly easy and leaves enough leftovers for a yummy lunch, cold or hot.



  • 1 tablespoon olive oil
  • 1 small yellow onion, chopped
  • 2 cloves garlic, pressed or minced
  • 5 cups (40 ounces) vegetable broth, divided
  • 1½ cups brown arborio/short-grain brown rice
  • 2 tablespoons olive oil
  • 12 to 14 ounces sliced Cremini (baby portobello) mushrooms, debris rinsed from mushrooms and drained
  • 1 cup freshly grated Parmesan cheese
  • ½ cup dry white wine, optional
  • 3 tablespoons unsalted butter, diced
  • 2 teaspoons tamari (for extra flavor, optional)*
  • 1 teaspoon sea salt, more to taste
  • Freshly ground black pepper, to taste
  • 4 sprigs fresh oregano, leaves removed from stems and larger leaves torn into small pieces



  1. Make sure your oven rack is in the middle position. Preheat oven to 375 degrees.
  2. Heat the olive oil in a medium Dutch oven over medium heat until shimmering. Add onion and a pinch of salt. Cook, stirring occasionally, for ten minutes, then add the minced garlic. Cook for another 2 to 4 minutes, until the onions are well browned.
  3. Add 4 cups broth, cover, and bring to a boil over medium-high heat. Remove from heat and stir in the rice. Cover the pot and bake until rice is tender and cooked through, about 60 to 65 minutes.
  4. During the last 20 minutes of baking time, prepare the mushrooms. Warm 2 tablespoons olive oil in a large skillet until shimmering. Add the cleaned, sliced mushrooms to the pot with a dash of salt.
  5. Cook, stirring occasionally, until the mushrooms are darker in color, fragrant and have soaked up most of their own juices, about 13 minutes.
  6. Remove the pot from the oven.
  7. Pour in the remaining cup of broth, the Parmesan, wine, butter, tamari, salt, and a generous amount of pepper. Stir vigorously for 2 to 3 minutes, until the rice is thick and creamy. Stir in the mushroom mixture and any remaining juices.
  8. Season to taste with salt and pepper, divide into bowls and top with a generous sprinkling of torn, fresh oregano leaves.


Source: Cookie and Kate




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