Mushroom Risotto with Brown Rice

This Mushroom Risotto with Brown Rice is a hearty, nutty twist on a classic, featuring earthy mushrooms in a creamy, savory broth. Perfect for healthy dinners, it’s vegetarian, gluten-free, and packed with wholesome flavor.

Why You’ll Love This Recipe

This Mushroom Risotto with Brown Rice transforms a classic Italian dish into a wholesome, nutrient-rich meal that’s as comforting as it is delicious. Nutty brown rice pairs beautifully with earthy mushrooms, simmered in a fragrant, garlicky broth with a touch of Parmesan for creamy decadence. It’s a vegetarian, gluten-free option that’s perfect for cozy dinners, meal prep, or impressing guests with its rich, satisfying flavors. The slow-cooked brown rice adds a chewy texture and fiber boost, while the mushrooms bring umami depth. Easy to customize with extra veggies or proteins, this risotto is a hearty, healthy dish that feels indulgent yet nourishing, with leftovers that reheat beautifully for days of enjoyment.

Recipe Tips and Tricks

• Use Warm Broth: Keeps cooking consistent and speeds rice starch release.
• Sauté Mushrooms Separately: Enhances flavor and prevents watery texture.
• Stir Frequently: Promotes creaminess despite brown rice’s lower starch content.
• Soak Rice (Optional): Reduces cooking time and improves texture; soak 1-2 hours.
• Taste as You Go: Adjust salt, thyme, or Parmesan for balanced flavor.
• Use Fresh Parmesan: Grated fresh melts better and adds nutty richness.
• Cook to Al Dente: Brown rice stays slightly chewy; avoid overcooking.
• Rest Before Serving: Lets flavors meld and improves texture.

Yield: 4 Servings

Mushroom Risotto with Brown Rice

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Nutty brown rice risotto with savory mushrooms, creamy and wholesome.

Prep Time 10 minutes

Cook Time 45 minutes

Additional Time 5 minutes

Total Time 1 hour

Ingredients

• ¼ cup dry white wine (optional)
• ¼ cup grated Parmesan cheese
• 1 cup short-grain brown rice
• 1 small onion, finely chopped
• 1 tsp fresh thyme (or ½ tsp dried)
• 2 cloves garlic, minced
• 2 tbsp fresh parsley, chopped
• 2 tbsp olive oil
• 5 cups low-sodium vegetable broth
• 8 oz cremini or shiitake mushrooms, sliced
• Salt and pepper to taste

Instructions

1. Prep Mushrooms: Clean mushrooms with a damp cloth; slice thinly for even cooking and flavor.
2. Warm Broth: Heat vegetable broth in a saucepan; keep warm on low to aid rice absorption.
3. Sauté Mushrooms: Heat 1 tbsp olive oil in a large skillet; cook mushrooms 5-7 minutes until golden, set aside.
4. Cook Aromatics: In same skillet, heat remaining oil; sauté onion and garlic 4 minutes until soft and fragrant.
5. Toast Rice: Add brown rice; stir 2 minutes to coat and lightly toast for nutty flavor.
6. Deglaze (Optional): Pour in white wine; stir until absorbed, about 1 minute, for extra depth.
7. Add Broth Gradually: Add ½ cup warm broth; stir until absorbed, repeating for 40-45 minutes until rice is al dente.
8. Add Mushrooms: Stir in mushrooms, thyme, and Parmesan; season with salt and pepper to taste.
9. Rest: Remove from heat; let sit 5 minutes to thicken and meld flavors beautifully.
10. Serve: Garnish with parsley; serve warm with a side salad for a cozy, hearty meal.

Notes

• Brown rice takes longer than Arborio; patience yields creamy results.
• Stir frequently but gently to avoid breaking rice grains.
• Leftovers make great risotto cakes or stuffed peppers.
• Store without garnish; add fresh parsley when serving.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 216Total Fat 10gSaturated Fat 3gUnsaturated Fat 7gCholesterol 11mgSodium 6669mgCarbohydrates 23gFiber 4gSugar 3gProtein 7g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

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Ingredients Notes

• Brown Rice (1 cup): Short-grain for creamier texture; long-grain works but less starchy.
• Mushrooms (8 oz): Cremini or shiitake for umami; sliced thinly for even cooking.
• Vegetable Broth (5 cups): Low-sodium for control; homemade for depth.
• Onion (1 small, finely chopped): Yellow for sweetness; shallots for milder flavor.
• Garlic (2 cloves, minced): Fresh for bold aroma; powder as substitute.
• Olive Oil (2 tbsp): Extra virgin for sautéing; minimal for health.
• Parmesan Cheese (¼ cup, grated): Freshly grated for richness; Pecorino as alternative.
• Thyme (1 tsp, fresh or ½ tsp dried): Earthy herb; rosemary as substitute.
• White Wine (¼ cup, optional): Dry for flavor depth; extra broth if omitting.
• Parsley (2 tbsp, chopped): Fresh garnish for color and freshness.

Variations and Substitutions

• Vegan: Skip Parmesan; use nutritional yeast for cheesy flavor.
• Grain Swap: Try farro or barley for different textures.
• Mushroom Mix: Use oyster, portobello, or wild mushrooms for variety.
• Protein Boost: Add grilled chicken, shrimp, or white beans.
• Gluten-Free: Naturally GF; ensure broth is compliant.
• Spicy Kick: Add ¼ tsp red pepper flakes or chili oil.
• Veggie Add-In: Include spinach, peas, or roasted carrots.
• Creamy Twist: Stir in 2 tbsp Greek yogurt or cream at end.

Storage Options

• Refrigerator: Store in airtight container up to 4 days.
• Freezer: Freeze up to 2 months; thaw overnight in fridge.
• Reheating: Warm on stove with splash of broth; microwave gently.

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Until you can read, Mushroom Ramen Bowl