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Creamy Brown Rice Risotto with Mushrooms – vegetarian recipe
Stav Kogan

Creamy Brown Rice Risotto with Mushrooms

A wonderfully nutty and wholesome twist on a classic risotto. This recipe uses brown rice, which patiently releases its starches to create a rich, velvety sauce, paired with earthy mushrooms and savory Parmesan for a hearty, satisfying, and decadent meal.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 4 serving
Calories: 460
Ingredients Method Nutrition

Ingredients
  

  • 4 cups (960 ml) (1 liter) water
  • 1 cup (200 g / 7.1 oz) brown rice
  • 3 ½ cups / 840ml (28.4 fl oz) Vegetable Stock
  • 5 tbsp (70 g / 2.47 oz) unsalted butter, divided
  • 6 oz (170 g) mushrooms, quartered or sliced
  • ¾ cup (75 g / 2.65 oz) grated Parmesan cheese
  • Freshly ground black pepper to taste
  • Always keep your stock at a gentle simmer. Adding cold liquid will cool down the rice, shock the grains, and prevent the starches from releasing properly.
  • For an extra layer of flavor, sauté a chopped shallot or small onion in the butter before adding the mushrooms. You can also deglaze the pan with a splash of dry white wine after toasting the rice.

Method
 

  1. First, par-cook the rice.
  2. Bring the 4 cups (960 ml) of water to a boil in a medium saucepan.
  3. While it heats, rinse the brown rice in a fine-mesh sieve under cold water.
  4. Add the rinsed rice to the boiling water and cook, partially covered, for 20 minutes.
  5. Drain the rice thoroughly in a colander and set aside. 2. Prepare your broth.
  6. Pour the vegetable stock into a small saucepan and bring it to a simmer over low heat. It's crucial to keep the stock warm throughout the entire cooking process. 3.
  7. In a separate medium saucepan or Dutch oven, melt 4 tablespoons (60 ml / 2 fl oz) of the butter over medium heat.
  8. Add the mushrooms and sauté for 3-4 minutes until they are golden and have released their moisture.
  9. Add the drained, par-cooked rice to the pan and stir for one minute to toast the grains and coat them in the buttery mushroom mixture. 4. Begin the risotto process.
  10. Add one large ladleful (about ¾ cup) of the simmering stock to the rice.
  11. Stir continuously with a wooden spoon until the liquid is almost completely absorbed. The key is to stir frequently, encouraging the rice to release its starches. Regulate the heat to maintain a gentle simmer; each ladle of stock should take about 5 minutes to be absorbed. 5.
  12. Continue adding the stock one ladleful at a time, waiting for each addition to be absorbed before adding the next.
  13. Keep stirring.
  14. After about 25 minutes, when you have one ladleful of stock remaining, the rice should be tender with a slight al dente bite. If it's still too firm, you can add a little extra hot water or stock to your simmering pot and continue the process. 6. For the final, creamy finish, remove the risotto from the heat.
  15. Stir in the grated Parmesan cheese and the remaining 1 tablespoon (15 ml / 0.5 fl oz) of butter.
  16. Add the last ladleful of stock and stir vigorously to combine everything into a rich, creamy sauce.
  17. Season generously with freshly ground black pepper, serve immediately, and enjoy!
  18. Stir frequently, but not constantly. The friction from stirring is what creates the creaminess, but you can take short breaks. A good stir every 30 seconds or so is perfect.
  19. Don't skip the par-cooking step for the brown rice. Unlike Arborio, brown rice has a tough outer bran layer and needs this head start to achieve the right texture in the final dish.

Nutrition

Calories: 460kcalCarbohydrates: 58gProtein: 14gFat: 21g

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