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Vegetarien recipes
Brown rice mushroom 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.
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INGREDIENTS
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