Mushroom-Brown Rice Risotto Recipe

Name: Mushroom-Brown Rice Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 teaspoons kosher salt, divided; 1 cup short-grain brown rice; 1/2 cup dried porcini mushrooms (about 1/2 ounce); 3 cups hot water; 2 tablespoons olive oil, divided; 1 pound button or cremini mushrooms, sliced; 3 cups (1-inch) cut green beans; 1/2 teaspoon black pepper, divided; 1/2 cup chopped shallots; 1/2 cup white wine; 2 ounces Parmigiano-Reggiano cheese, grated (about 1/2 cup); 1/4 cup chopped fresh flat-leaf parsley; 2 teaspoons chopped fresh thyme

Servings: persons

1 1/2 teaspoons kosher salt, divided
1 cup short-grain brown rice
1/2 cup dried porcini mushrooms (about 1/2 ounce)
3 cups hot water
2 tablespoons olive oil, divided
1 pound button or cremini mushrooms, sliced
3 cups (1-inch) cut green beans
1/2 teaspoon black pepper, divided
1/2 cup chopped shallots
1/2 cup white wine
2 ounces Parmigiano-Reggiano cheese, grated (about 1/2 cup)
1/4 cup chopped fresh flat-leaf parsley
2 teaspoons chopped fresh thyme

1
Bring a medium saucepan of water to a boil, and add 1 teaspoon salt. Stir in rice; reduce heat, and simmer for 15 minutes (rice will not be done). Drain. Set aside.
2
Place porcini in a medium bowl; add 3 cups hot water. Let stand 15 minutes. Drain through a sieve over a bowl; reserve liquid. Chop porcini.
3
Heat 1 tablespoon oil in a large skillet over medium-high heat. Add sliced fresh mushrooms; saute for 8 minutes or until moisture evaporates and mushrooms begin to brown, stirring occasionally. Stir in reserved porcini, green beans, 1/4 teaspoon salt, and 1/4 teaspoon black pepper; cook for 2 minutes or until the green beans are crisp--tender. Place mushroom mixture in a large bowl; keep warm.
4
Return pan to medium-high heat; add remaining 1 tablespoon oil. Add shallots, and saute 4 minutes or until tender. Add rice; cook for 2 minutes, stirring occasionally. Stir in remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper. Stir in wine; cook 2 minutes or until the wine evaporates, stirring constantly. Add 1/2 cup reserved mushroom liquid to rice mixture; cook 3 minutes or until the liquid is nearly absorbed, stirring constantly. Stir in remaining mushroom liquid, 1/2 cup at a time, stirring constantly until each portion is absorbed before adding the next (about 30 minutes total). Stir in mushroom mixture, Parmigiano--Reggiano, and parsley; sprinkle with thyme. Serve immediately.

385

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 1/2 teaspoons kosher salt, divided, 1 cup short-grain brown rice, 1/2 cup dried porcini mushrooms (about 1/2 ounce), 3 cups hot water, and more.

Yes, Mushroom-Brown Rice Risotto falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mushroom-Brown Rice Risotto

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