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