Brown Rice Risotto With Mushrooms

Ingredients

  • 3 Tbsp olive oil

  • 1 small yellow onion, chopped

  • 2 cloves garlic, minced

  • 4 cups vegetable broth

  • 1.5 cups short-grain brown rice

  • 12-14 oz Cremini mushrooms, sliced

  • 1 cup Parmesan, freshly grated

  • 1/2 cup dry white wine (Sauvignon Blanc or Pinot Grigio)

  • 3 Tbsp unsalted butter

  • 1/2 tsp salt

  • black pepper

  • 4 sprigs fresh oregano

Make

  1. With oven rack in middle, preheat oven to 375F
  2. Heat 1 Tbsp olive oil in dutch oven (with lid) over medium heat until shimmering. Add onion and pinch of salt. Cook, stirring occasionally, for 10 minutes
  3. Add garlic, cook for another 2-4 minutes until onions are well browned
  4. Add broth and 1 cup water and bring to boil. Remove from heat and stir in rice
  5. Cover pot and bake for 65 minutes
  6. In last 20 minutes of baking time, cook mushrooms in 2 Tbsp olive oil with a pinch of salt until darker in color (~12 minutes)
  7. Remove dutch oven and add Parmesan, wine, butter, salt, and a generous amount of pepper. Stir to combine until rice is thick and creamy
  8. Add mushrooms and stir to combine, and season with oregano

TIME | 1.5 hours

YIELD | 6 servings

TAGS | Italian

PAIR | Bread, Italian Salad

NOTES |

  • If no dutch oven exists, get a dutch oven

  • If you don’t want to get a dutch oven, transfer rice to a casserole dish before baking and cover with lid or tightly cover with aluminum foil