Mushroom Parmesan Baked Brown Rice Risotto
 
Prep time
Cook time
Total time
 
Author:
Cuisine: Italian
Serves: 6 servings
Ingredients
  • 1 TBS olive oil
  • ½ cup finely diced onion or shallot
  • 1 garlic clove, minced
  • 3 ½ cups broth
  • 1 cup short grain brown rice
  • 2 TBS butter, divided
  • 8 oz baby bella mushrooms
  • ½ cup shaved parmesan cheese
  • ¼ cup dry white wine
  • ½ tsp salt
  • Black pepper to taste
Instructions
  1. Preheat oven to 375 F.
  2. In a dutch oven with a lid, saute the onion or shallot in olive oil until soften. Add garlic and saute another minute.
  3. Mix in 3 cups broth and bring to a simmer. Mix in rice, cover with a lid, and transfer to the oven. Bake for 60 minutes.
  4. About 20 minutes before the rice is done, saute the mushrooms in 1 TBS butter until they have released their liquid.
  5. Remove from the oven and stir in additional ½ cup broth, remaining 1 TBS butter, sauted mushrooms, shaved parmesan, dry white wine, salt, and black pepper to taste. Stir for about 2-3 minutes, or until the mixture looks thick and creamy.
Recipe by Alison's Allspice at https://www.alisonsallspice.com/mushroom-parmesan-baked-brown-rice-risotto/