Creamy Mushroom & Brown Rice Risotto

Nutritional Benefits

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Ingredients

• 1 cup Brown rice (uncooked Arborio or short-grain brown rice)
• 10 oz Mushrooms (cremini or button, sliced)
• 4 cups Vegetable broth (low sodium, heated)
• 1 Onion (small, finely chopped)
• 2 cloves Garlic (minced)
• 1 tbsp Olive oil
• 1/4 cup Parmesan cheese (grated, optional)
• 2 tbsp Fresh parsley (chopped, for garnish)
• 1/2 tsp Salt (or to taste)
• 1/4 tsp Black pepper (or to taste)

Instructions

1. Step 1: Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and sauté until softened, about 3-5 minutes.
2. Step 2: Add minced garlic and sliced mushrooms. Cook until mushrooms release their liquid and start to brown, about 5-7 minutes.
3. Step 3: Stir in the brown rice and cook for 1 minute, stirring constantly, to lightly toast the grains.
4. Step 4: Add about 1 cup of heated vegetable broth to the rice mixture. Stir constantly until the liquid is almost completely absorbed.
5. Step 5: Continue adding broth, about 1/2 cup at a time, stirring frequently and allowing each addition to be absorbed before adding the next. This process will take about 20-25 minutes for brown rice to become tender and creamy.
6. Step 6: Once the rice is tender and the risotto is creamy, remove from heat. Stir in Parmesan cheese (if using) and fresh parsley. Season with salt and pepper to taste.
7. Step 7: Serve immediately, garnished with extra fresh parsley if desired.

Nutrition Information

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