Easy Brown Rice Risotto with Mushrooms and Fresh Oregano
Total Time
1 hour 20 minutes
Prep Time
20 mins
Cook Time
60 mins
Rating
4.9 out of 5 stars
(179)
Ingredients
4-6 servings
- 3 tablespoons olive oil, divided
- 1 small yellow onion, chopped
- 2 cloves garlic, pressed or minced
- 5 cups (40 ounces) vegetable broth, divided (if your broth comes in 32-ounce containers, feel free to avoid opening another container by substituting 1 cup water for 1 cup broth in step 3)
- 1 ½ cups brown arborio/short-grain brown rice
- 12 to 14 ounces sliced Cremini (baby portobello) mushrooms, debris rinsed from mushrooms and drained
- 1 cup freshly grated Parmesan cheese
- ½ cup dry white wine, optional
- 3 tablespoons unsalted butter, diced
- 2 teaspoons tamari (for extra flavor, optional)*
- 1 teaspoon sea salt, more to taste
- Freshly ground black pepper, to taste
- 4 sprigs fresh oregano, leaves removed from stems and larger leaves torn into small pieces
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Preparation
Chef’s notes
Recipe adapted from my version of America’s Test Kitchen’s baked rice (recipe here) and Ina Garten, via Food Network.
*Make it gluten free:
Be sure your tamari is gluten free or skip the tamari altogether.
*Make it soy free:
Skip the tamari.
Make it vegan:
The starch in the short-grain rice is responsible for most of the risotto’s creaminess, so you can skip the Parmesan and add a vegan butter substitute or some extra olive oil, to taste, in place of the butter.
Storage suggestions:
This risotto keeps well in the refrigerator, covered, for a few days.
Change it up:
Feel free to substitute any prepared vegetables for the mushrooms!
If you must use white arborio rice:
Bake it for 40 to 45 minutes, until tender to the bite, and proceed as directed.
If you don’t have a Dutch oven:
Use a large saucepan instead, then carefully pour the boiling broth and rice mixture into a casserole dish. If the casserole dish has an oven-safe lid, use that; if not, cover it tightly with foil. Bake as directed.