Brown Rice Mushroom Risotto
The perfect mood-boosting meal for those gloomy "I'm so sick of staying at home" days. This comforting creamy brown rice recipe features earthy mushrooms & fresh herbs for a truly soul-satisfying dinner.
Ingredients
- 4 cups organic chicken broth or bone broth
- 1.5 cups short grain organic brown rice
- 1 cup dry white wine
- 2 cups assorted mushrooms (I typically use some combination of shiitake, cremini and chanterelle)
- 2 tbs butter (I use Miyokos vegan butter - available online or at Farm Boy)
- 1 tbs olive oil
- 1/4 cup parmesan (we're dairy-free at home so it's Earth Island vegan parm for us, honestly my husband can't even tell the difference)
- 1 tsp dried rosemary
- 2 tsp dried thyme
- 1 tsp chili flakes
- salt + pepper - to taste
- 1 tbs chopped fresh chives
- Optional: chopped salami or prosciutto
Instructions
First, prepare the chopped mushrooms: add 1 tbs of butter, 1 tbs olive oil and 3 small chopped garlic cloves to a hot pan along with your thyme, rosemary, salt + pepper and mushrooms and cook until browned and crispy.
Remove mushrooms from pan then add the rice to the now empty pan cook on medium high heat stirring frequently for 4 - 5 minutes to get the dried rice grains all nice and toasty. Add 1/2 cup chicken stock and cook stirring frequently in a figure 8 motion for 5 minutes, add an additional 1/2 cup broth or white wine every 5 minutes for a total of 45 - 50 minutes, or until brown rice is cooked through but still slightly el dente. Add in the butter, chili flakes and parmesan cheese and mix well, then stir in 3/4 of the mushrooms and chopped salami or prosciutto, if using. Serve risotto with the last bit of your crispy garlicky mushrooms on top along with fresh chopped chives.
Recipe by This Doctors Kitchen at https://www.thisdoctorskitchen.com/brown-rice-mushroom-risotto/