Brown Rice Mushroom Risotto
Ingredients
- 6 cups vegetable broth
- 3 tbsp olive oil, divided
- 1 onion, chopped
- 2 cloves garlic, minced (2 tsp)
- 1 tsp salt
- ½ cup white wine
- 1 cup brown rice
- 8 oz carrots, julienned (2 cups)
- 8 oz mushrooms, sliced (2 cups)
- 2 tbsp butter
- ½ cup shredded parmesan cheese
Instructions
- Preheat oven to 375℉.
- Place broth in a saucepan and place it on the stove to heat.
- Heat 2 tbsp olive oil in a separate oven-proof pan. Add onions, garlic and salt. Saute until the onions are soft, about 5 minutes.
- Add wine and rice to the onions and heat, stirring constantly, until it reaches a simmer.
- Add heated broth to the rice mixture. Cover the pan with a tightly fitting lid and place in the preheated oven for one hour or until all the liquid is absorbed.
- While the rice is cooking, place the remaining olive oil in a saute pan and add carrots. Cover the pan and cook over medium heat for 5 minutes, stirring occasionally. Add mushrooms to the carrots and saute for an additional 5 minutes.
- Remove rice from the oven and stir in butter and parmesan cheese until it takes on a creamy texture. Stir in carrot mushroom mixture and serve.
- Hack: Dehydrated vegetables can be used in this recipe!
- Hack: One cup of chopped frozen onions can be substituted for fresh onion in this recipe.
- Hack: Check the produce department of your local grocery store for single and/or pre-cut carrots and mushrooms to avoid having to buy more than needed.