Baked brown rice risotto is a moreish twist on traditional risotto that requires no babysitting as it is cooked in one big pot in the oven. No standing over the stove for an hour stirring continuously. A perfect alternative when you want risotto, but don't quite have the time to dedicate.
If you have some leftover risotto why not use it to make arancini!
Baked Brown Rice Risotto with Hot Buttered Mushrooms
Risotto, especially baked brown rice risotto, is one of my go-to recipes when I have no idea what to cook and/or no inclination to do so.
I love it because it is so easy but still has that amazing risotto flavor.
Especially when you add in mushrooms cooked with and lots (and lots) of garlic.
These days, it is getting harder and harder for me to find the time to spend 45 minutes at the stove constantly stirring a traditional style of risotto.
This is one of the reasons why I absolutely love this Baked Brown Rice Risotto - I do a little bit of prep, pop everything in the oven, and I have a super creamy risotto at the end.
No standing guard the whole time.
For years I used arborio rice when making risotto, and the idea of using any other type just didn't occur to me.
It's how I had always made it, and I just couldn't imagine any other rice giving the risotto the creaminess it needs to taste amazing.
By chance, I tried it with brown rice, and I can confirm that brown rice gives this easy risotto recipe such a gorgeous nutty flavor and a more toothsome texture which I just love.
You will need:
- brown onion;
- garlic: feel free to add more if you like it super garlicky;
- vegetable stock: I use a homemade broth but store-bought works well also;
- dry white wine: sub with more stock if you prefer to not use wine;
- short grain brown rice;
- baby Portobello mushrooms: sub with any other mushrooms of choice;
- freshly grated pecorino;
- unsalted butter;
- balsamic vinegar;
- chopped kale: sub in some chopped spinach or baby spinach if preferred;
- parsley to serve.
If you aren't a fan of mushrooms, or you have little ones in the house that won't eat mushrooms, then simply serve them on the side and allow people to add their own if they would like.
How To Serve
I serve my brown rice risotto with a side of salad, and a nice chunk of fresh crusty bread with butter, and it is just perfection.
Adding some fresh chopped parsley and grated pecorino is always a nice addition too.
Tip: If you have little ones that don't like mushrooms, you can always sub in some cooked green peas (that's what my little ones like).
I really hope you enjoy this super easy Baked Brown Rice Risotto as much as my whole family do.
Storing and Leftovers
Allow to risotto to cool completely before storing leftovers in an airtight container in the fridge for 3-4 days.
To reheat simply reheat in a microwave-safe bowl for about 2-3 minutes, or in an oven-safe container at 350f (180c) for about 20 minutes.
Leftover risotto can also be frozen in a freezer-friendly container for up to 3 months.
Allow to thaw in the fridge overnight before reheating as above.
If you happen to have some leftovers why not use them to make some Baked Leftover Risotto Cheesy Rice Balls (Arancini).
Baked Brown Rice Risotto
- 1 tablespoon avocado oil
- 1 cup chopped brown onion
- 3 cloves of garlic minced
- 4 ¾ cups of stock I used homemade vegetable stock
- ½ cup dry white wine
- 1 ½ cups short grain brown rice
- 2 tablespoon avocado oil
- 2 tills baby Portobello mushrooms wiped with a damp cloth and sliced about 500g, or mushrooms of choice
- ½-3/4 cup freshly grated pecorino depending on how strong you like it
- 3 tablespoon diced unsalted butter
- 1 teaspoon balsamic vinegar
- sea salt and freshly ground black pepper to taste
- Handful chopped kale
- Preheat oven to 375 degrees with rack in the middle
- Heat the avocado oil in a lidded dutch oven (I used a lodge cast iron) on medium heat. Add the onions and salt to taste and cook for about 10 minutes
- Add the garlic and cook until both are browned
- Add 4 cups of the stock and the wine, cover, and bring to the boil. Once boiling, remove from the heat, add the rice and stir. Pop it in the oven for 60 minutes with the lid on
- Prepare the mushrooms 10 minutes before the rice has finished. Heat the avocado oil in a saucepan and add the sliced mushrooms with a pinch of salt. Cook, stirring occasionally, until they have absorbed most of their own juices and have turned a nice brown colour
- Remove rice from the oven. Add the ¾ cup stock, pecorino, butter, balsamic vinegar and salt and pepper to taste.
- Stir until everything is incorporated and the risotto is nice and creamy. Then add the mushrooms and the chopped kale and stir again.
- Serve with extra pecorino or parmesan.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
We made the recipe as written, however we added fresh spinach and we browned some sirloin cubes that we browned in the pan (removed before the onion went in and added back with the rice)and deglazed the pan with the wine in the onion and Garlic mixture. When we took it out of the over we mixed in the fresh spinach!!!! DELICIOUS!! My new favorite and my boyfriend at veggies!!
Sounds amazing, love the additions!
This looks DELISH and I want to make it as part of my meal prep routine this week. How well do you think this would freeze?
I haven't tried freezing it before, but I have frozen other risottos and they have been just fine. I would just thaw and then re-heat on the stove top with some extra liquid! Enjoy
Andrea V says
Would arborio work as well?
Hi Andrea, it would but you would have to adjust the cooking time as arborio cooks more quickly than brown rice.
This looks yummy! Can I use medium grain brown rice instead? That's what we usually have at home so was wondering if it would work.
Yep that will work just fine Hazel. Enjoy 🙂
Richa Gupta says
This looks amazing and great combo too, would like to try it for dinner!
I think those mushrooms make the dish! WOW!
Made this tonight. I have never done oven rice, it was amazing! Everyone had seconds. I mixed shitakes and button mushrooms, i didn't have pecrino, so i just used parm and a little fresh dill. Was wonderful! This is going into the rotation, thankyou!
Oh yay, I am so happy to hear this!! We absolutely love having this for dinner during the week, and chucking in whatever veg we have on hand is super handy 🙂
Made this tonight and it is amazing! So easy and not time consuming, as you don't have to stand at the stove. I was looking for a tasty risotto that was easy to make and this totally blew me away. I added peas and corn to bring in a few more veggies. I literally cannot stop eating it!
Definitely will be making again !
Oh I am so glad you loved it, this dish is always a favorite around here!!Love the addition of the extra veg 🙂
Yum! I added sliced button muhrooms when I stirred in the rice and at the end added roasted pumpkin and broccoli (I used fresh spinach, instead, another time) - loved it! Thanks for the recipe, Donna.
Oh yum, I love your additions!! The pumpkin and broccoli would work perfectly!!
This was superb! It tasted so indulgent, and it really actually fulfilled my comfort food craving without the guilt. This will definitely be one of my go to recipes from now on. Thanks so much!
Oh I am so glad it worked so well for you Michelle! We just love this baked risotto and will be making it again once the weather cools down and comfort food is called for 🙂 Thanks so much for taking the time to stop by and let me know how you went!
Jessica @ Nutritioulicious says
I love risotto, but hate the hands-on time standing over the stove. This sounds too good to be true that I can make it in the oven! Can't wait to try it!
Oh I am right there with you Jessica, I used to love standing over the stove and stirring forever - nowadays I cant think of anything worse! This is definitely just as creamy and delicious - I have lost count of the amount of times I have made it, and it has turned out perfectly every time 🙂
Kim @ Three Olives Branch says
I am completely obsessed with risotto, but full aware it is not the healthiest thing. I love this idea of making it more nutritious, I will have to try it!
I hope you do Kim! Oh and I am there with you on the obsession - it is my favourite comfort food ever!
I looks super tempting! I love the risotto and mushrooms combination!
Thanks Santiago! I am a little bit addicted to mushrooms, so they tend to make their way into everything 🙂
Charla @ That Girl Cooks Healthy says
Brown rice risotto - a healthy rendition...YIPEE! Love the photography btw.
Oh thank you so much Charla 🙂 That made my day!
This looks awesome. I love risotto but have never had it with brown rice I don't think!
Thanks Sara!I love it with brown rice, definitely a different texture, but super yummy 🙂
I am obsessed with risotto and adding any kind of new flavors to it! Thanks for the inspiration 🙂
You are very welcome Nicole 🙂