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Brown Rice and Mushroom Risotto Recipe

Brown Rice and Mushroom Risotto

rate it:  

Servings: 4 

Estimated Total Preparation Time: 1 hour

This tasty non-traditional risotto becomes even healthier by using brown rice and delicious cremini mushrooms. 

Recipe Nutritional Information:

Calories per Serving: 541

Total Protein per Serving: 17 grams

Total Carbs per Serving: 72 grams

Total Fat per Serving: 21 grams

Saturated Fat per Serving: 7 grams

Total Fiber per Serving: 3 grams

Recipe Ingredients:

1 ½ cups uncooked brown rice

½ pound cremini mushrooms

1 shallot, diced

2 cloves garlic, finely diced

2 tbsp extra virgin olive oil

4 ounces chicken or vegetable stock (low- or no-sodium, box or can)

¼ cup grated Parmesan cheese

4 ounces of goat cheese (chevre-style)

1 sprig thyme, leaves removed from stem

Salt and pepper to taste


Cook brown rice per the bag’s directions, approximately 40 minutes. Remove from heat and keep covered 10 minutes. Clean mushrooms with a damp paper towel and cut into quarters. Dice shallot and garlic.

Heat a large sauté pan on medium-high heat. Coat the bottom of the pan with olive oil. Add mushrooms and cook until edges are golden brown. Lower heat to medium and add shallot and garlic. Season with salt and pepper. 

Add all of the rice and toss. Cook for 2 minutes, tossing rice mixture to avoid sticking to the pan. Add chicken or vegetable stock and stir. Cook for 2 minutes until stock has been mostly absorbed. Fold in Parmesan cheese and remove from heat. Season with salt and pepper to taste.

Distribute equally into four bowls and top with crumbled goat cheese and thyme.


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