Easy Mushroom Brown Rice Risotto

Versión en español

My husband did this risotto for lunch on Sunday, the truth is I did not have faith in it. While I know that eating whole grains is more nutritious, I do not like brown rice ... but as he does try all my experiments I had to try his and I loved it, so here you have it on the blog.

I especially recommend now that Lent begins, is a delicious, meatless alternative. You can serve it with a salad and dinner is done. This recipe has many advantages: uses brown rice and you don't need to stir eternally, because it bakes on the oven. The taste and texture are perfect, creamy, and you control how thick to serve it with the broth.

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Ingredients:

3 tablespoons olive oil
1 small onion, diced
2 cloves garlic, finely chopped
5 cups vegetable broth
1 ½ cups short-grain brown rice
400 grams of sliced mushrooms
1 cup grated Parmesan cheese
½ cup white wine, Sauvignon Blanc works
3 tablespoons butter
salt, pepper, and fresh oregano

Preparation:

Choose a pan that can go into the oven, make sure it fits and preheat the oven to 375F or 190C.
Heat 1 tablespoon oil in a pot over medium heat. Add onion and a pinch of salt. Cook, stirring occasionally for 10 minutes. Add the garlic and cook for 2-4 minutes. Until onion is golden.
Add 4 cups vegetable broth, cover and wait for it to boil over medium-high heat. Remove from heat and add the rice, stir. Cover and bake for 60-65 minutes or until rice are cooked.
While cooking the rice prepared the mushrooms. Heat oil in a large skillet, add the mushrooms to the hot oil and let brown for 10 minutes, stirring occasionally. Add salt and pepper.
Remove pan from oven, add the remaining cup of broth, Parmesan cheese, wine, butter and salt, and pepper. Stir 2-3 minutes until the rice is creamy. Add the mushrooms with their juice. Taste and adjust the seasoning.
Serve warm decorated with oregano leaves.

Recipe adapted from Cookie + Kate