brown rice risotto

Creamy, delicious, healthier baked brown rice risotto with minimal stirring required! This recipe is designed for brown arborio/short grain brown rice so any grain substitutions will affect baking time. (White arborio rice will only need to be baked for 40 to 45 minutes.) Look for brown arborio/short-grain brown rice at well-stocked grocery stores or health food stores. Skip the wine if you don't drink, but it adds a lovely depth of flavor. Recipe yields 4 to 6 servings.

Easy Brown Rice Risotto with Mushrooms and Fresh Oregano

olive oil, divided

yellow onion, chopped

garlic, pressed

brown arborio/short-grain brown rice

Parmesan cheese

dry white wine, optional

unsalted butter, diced

tamari (for extra flavor, optional)*

salt,

black pepper,

Make sure your oven rack is in the middle position. Preheat oven to 375 degrees.

Heat 1 tablespoon 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.

Add 4 cups broth (or 3 cups broth and 1 cup water), 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 65 to 70 minutes. It will seem pretty dry when you take off the lid, but don&#8217;t worry!

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. Cook, stirring occasionally, until the mushrooms are darker in color, fragrant and have soaked up most of their own juices, about 13 minutes.

Remove the pot from the oven. 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. Season to taste with salt and pepper, divide into bowls and top with a generous sprinkling of torn, fresh oregano leaves.

I love your recipes x lve made roasted pumpkin risotto x and mushroom brown rice risotto x and you're  Ratatouille all of them 
top recipes x lve shared them with my daughters and they approved of them greatly x thank you so much for making them easy to follow x lm just now making the mushroom brown rice risotto x Cos l like that one the most xx thank you x thank you x thank you xx

Made this using vegan butter and vegan mozzarella (didn’t have any vegan parmesan) And it turned out amazing! 10/10 recommend

Hi Kate, 
I absolutely love this recipe and it has become one of my go-tos. I do have a question though, have you tried using wild rice? Do you have any tips for using wild rice in this recipe??

Thanks in advance,

I've never left a review on one of your recipes even though I've made a lot but this one was so incredible that I had to! I'm usually disappointed by the way my risotto turns out but this one is just as creamy and flavorful as I've always wanted. Kudos and thank you!

amazing recipe, thank you so much for sharing! tried making it and it was so good!

This is the easiest and best tasting risotto EVER. I had to literally walk away from the dutch oven lest I eat the entire pot! I did use white arborio rice and the cook time in my convection oven was 35 minutes.  Added the cooked mushrooms, used soy sauce but no wine, salt, pepper, parm cheese and dried oregano and thyme.  SOOOO HAPPY.  This is in the top 10 dinner items in our house - even my hubby was happy - he does suspect that I'm trying to turn him vegetarian and this will further the cause greatly! Thanks Kate!

Hey, I just found this recipe online after my wife pointed it to me (she wanted to eat a risotto with brown rice as she is trying to reduce eating refined grains like white rice). I was skeptical at first as I couldn't imagine a risotto with brown rice. It actually turned out very good and the use of the oven is much more preferable to stirring! I ought to experiment with this more, and try using red rice or wild rice.

Made this tonight and it was a huge hit! Paired it with steamed red chard. I would be more careful with the added salt because all the broth plus salt can add up quickly. 
Overall really good!

I made this last night and it was amazing! So easy! I could only find white Arborio rice and added peas 10 mins before rice was done. So good!!!

Made this for dinner tonight and followed the recipe exactly, it's my new favorite risotto recipe!

Made this for date night along with garlic bread and a light salad! We ended up drizzling a little truffle olive oil on top which was AMAZING!

Our weekly farm box supplied us with lots of unusual and tasty mushrooms, and a bag or organic short-grain brown rice. What to cook? Cookie and Kate is at the top of my go-to recipe search, and the mushroom risotto looked just right. And was it ever! I would not have believed such a simple dish could be so delicious. I used thyme instead of oregano because that's what I had, and Earth Balance, olive oil, no cheese for my vegan husband. Even without the cheese, it was rich, creamy and every bit a good as I have come to expect C&amp;K's recipes to be. Icing on the cake: I made the beet and labneh salad (sort of) to go with it. Beets from the farm box, a shallot, some vinaigrette, cilantro, avocado, no labneh - wow, it was amazing with the risotto. This menu combination is a winner. My new best friends: Cookie and Kate!

Hello! I made this last night, and it turned out great! I used diced sweet potatoes as my veg, which I normally do with white risotto. I added them in with the rice, rather than at the end, and it came out perfect. Thanks for the recipe!

What's your favorite/recommended veggie broth Kate? ...and thanks for being amazing.

This risotto is DELICIOUS!!! I made your lentil soup last night and this risotto tonight. Both were amazing, so from now on this is where I'm going when I am trying to impress dinner guests! THANK YOU! (I didn't have tamarin so I used a little soy sauce. I didn't have white wine. Like I said, it was DELICIOUS. Will make again!)

So good! I really like the method to cook the rice. I couldn't find arborio at the store, so I subbed with white jasmine &amp; was still nice &amp; creamy! I adjusted the oven cook time to 30 minutes &amp; didn't wash my rice before cooking. I also used apple juice instead of white wine (same amount). I added cherry tomatoes &amp; peas too. Very delicious!!

Taste testing vegetarian Thanksgiving meals and found this one. It is exactly what I was looking for! I am a little nervous to bring it to my in-laws because it is so delicious they may want it more than the turkey!! Another amazing recipe!

Made this vegan with 1 cup nutritional yeast and vegan butter.  
It was soooo creamy and delicious!  
Thank you for this awesome recipe!

This looks delicious. Have you tried to freeze it? Does it defrost well? I have made the roasted tomato risotto from your cookbook and the cauliflower risotto from the website, both were delicious. 
Thank you

This one pot chicken dish is nourishing, full of flavour and easy to prepare.

Oven-baked chicken mushroom, thyme and brown rice risotto

tsp extra virgin olive oil

chicken breast fillets, thinly sliced

onion, finely chopped

garlic cloves, thinly sliced

thyme

mixed mushrooms, chopped

(300 grams) brown rice

1L (4 cups) chicken stock

baby spinach leaves

tsp finely grated lemon zest

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5977447755001&=domain=del

5348771529001-5977447755001

This easy brown rice risotto with mushrooms turns the traditional risotto upside down! Using a “secret” ingredient to give regular brown rice a look and feel much like cooked arborio rice. I’m here to show you how to make risotto with brown rice for a simple weeknight meal.

Creamy Brown Rice Risotto

brown rice

broth

mushrooms

olive oil

Salt and pepper (to taste)

yeast

garlic powder

parsley (for garnish (optional))

Cook brown rice according to the package instructions. If you’re using brown rice in bulk, boil 2 cups of water per 1 cup of rice then let simmer with the lid on for 40 minutes.

Heat vegetable broth over medium heat in a small saucepan.

At the same time, combine beans, 1 Tablespoon of olive oil, 2 tablespoons of veggie stock, 2 Tablespoons of nutritional yeast, and salt in a food processor until smooth (like hummus). Set aside.

In a large saucepan, heat mushrooms with 1 tablespoon of olive oil with salt and pepper until lightly browned, about 3 to 4 minutes.

Once the mushrooms are cooked, reduce heat and add cooked brown rice. Then add the warmed vegetable stock and let simmer for 4 to 5 minutes. Once the time is up, add bean puree to the pan and thoroughly combine. (Note: you may not need to use the entire amount of puree, it is up to your discretion.) Add garlic powder and salt and pepper to taste.

Once risotto is thickened to your liking, remove from heat, top with parsley if using and serve.

Creamy and comforting, this risotto is baked to perfection with tender butternut squash, aromatic herbs, and grated parmesan cheese. Serve as a main dish or a side for a cozy and satisfying meal.

Baked Butternut Squash “Risotto” Recipe by Tasty

olive oil,

½ large yellow onion, diced

garlic,

rosemary,

vegetable broth, divided

butternut squash, diced

pepper,

sage,

parmesan cheese

unsalted butter

The official home of all things Tasty, the world’s largest food network. Search, watch, and cook every single Tasty recipe and video ever - all in one place!

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Place an oven rack at the bottom of the oven and another at the top. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.

Heat the olive oil in a Dutch oven or large oven-safe pot over medium heat.  Add the onion and cook for about 5 minutes, until starting to brown. 

Add the garlic and rosemary, and cook for 2 minutes, until fragrant.

Add the rice and 4 cups (960 ml) of vegetable broth, and stir to combine. Bring to a boil, then cover.

Place the risotto on the bottom rack of the oven. Bake for 70 minutes, until all of the liquid has been absorbed by the rice. (It will appear dry, but you’ll be adding moisture back later in the recipe.)

Add the butternut squash to the prepared baking sheet. Drizzle with olive oil, then season with salt and pepper. Toss to coat.

Place the squash on the top rack of the oven, above the risotto. Bake for 45 minutes, or until the edges of the squash begin to brown and caramelize.

Make the fried sage garnish, if using: In a small pot or pan over medium-high heat, add enough olive oil for the sage leaves to sit in. Once hot, carefully place a few leaves into the oil with tongs. Fry for 10-20 seconds, until the leaves are crispy but not browned. 

Carefully remove from the oil and drain on a paper towel-lined plate. Sprinkle with salt and set aside.

Remove the risotto from the oven. Add the remaining vegetable broth, the Parmesan, and butter. Stir until creamy. (The liquid will absorb into the rice as you stir).

Add the butternut squash and stir to incorporate.

Serve immediately with fried sage for garnish.

https://vid.tasty.co/output/112087/landscape_480/1539376466

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Easy Brown Rice Risotto with Mushro...

Oven-baked chicken mushroom, thyme ...

Creamy Brown Rice Risotto

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The most viewed brown rice risotto recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine