Brown Rice Mushroom Risotto

Brown Rice Mushroom Risotto
Brown Rice Mushroom Risotto

If you like traditional risotto made with Arborio rice, but you would like a healthier option, give this recipe a try. Made with brown rice and fresh mushroom, it’s a tasty alternative to white rice recipes.

1 C short grain brown rice
1 T olive oil
1 medium onion, chopped
1/2 C white wine or cooking wine
2 C fresh mushrooms, sliced (cremini or white button will do)
2 C chicken or veggie broth
2 cloves garlic chopped or 1/2 tsp garlic powder
1 tsp paprika
1/2 cut of grated Parmesan cheese
Salt and pepper to taste

Using a deep skillet or pan, heat the olive oil over medium heat. Toss in the brown rice and sauteĀ until grains become transparent (about 5 minutes, stirring often. Add chopped onion and cook until onions begin to become tender (5 to 7 minutes). Add white wine and allow to completely evaporate before adding mushroom, broth, garlic, and paprika. stir well. Cover and reduce heat to medium-low and cover. Stir occasionally. When broth is completely absorbed, removed from heat and sprinkle in Parmesan cheese. Season with salt and pepper if desired. Serve hot.

 

Cynthia Varady

Cynthia Varady

Cynthia Varady is an award-winning freelance writer and co-owner of the book review website, DuelingLibrarians.net. She currently resides in the San Francisco Bay Area with her husband and son. Cynthia has her BA in English Literature from Sonoma State University, and her Masters in Library and Information Science from San Jose State University. Occasionally, Cynthia can be found voicing characters in casual video games, including Stella in the Aveyond series. She is presently working on a young adult fantasy novel.

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