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Baked Brown Rice Risotto

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Risotto, especially baked brown rice risotto (now that I have discovered it), 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. Especially when mushrooms and lots (and lots) of garlic get involved. Then there’s the wine….risotto always gives me an excuse to enjoy a nice glass of wine while pottering about in the kitchen (not that I need an excuse, but I always like to have one at hand anyway)…I have to open a bottle for cooking, and I can’t very well let a good bottle go to waste can I?

Baked Brown Rice Risotto

Baked Brown Rice Risotto with Hot Buttered Mushrooms

These days, it is getting harder and harder for me to find the time to spend 45 minutes at the stove constantly stirring the 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. I don’t have to stand guard the whole time, and I still get to enjoy a wee glass of wine while prepping some mushrooms 🙂

Baked Brown Rice Risotto

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 keep me happy. In my quest to use more wholesome ingredients I figured I would ditch the arborio, and give some organic whole grain brown rice a go. Can I just say, it is absolutely beautiful, and it will definitely be my go-to from now on. The brown rice gives this easy risotto recipe such a gorgeous nutty flavour, and a more toothsome texture which I just love.

Baked Brown Rice Risotto

I serve it up with a side of salad, and a nice chunk of fresh crusty bread, and it is just perfection. 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.

Baked Brown Rice Risotto

 

4.84 from 12 votes
Baked Brown Rice Risotto
Print
Baked Brown Rice Risotto
Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
 
Baked risotto is a set and forget type dish which fills your house with beautiful aromatics whilst allowing you to busy yourself with something else. Loaded with mushrooms, and lots of garlic - delicious.
Course: Main
Cuisine: Vegetarian
Servings: 6 serves
Calories: 178 kcal
Author: Whole Food Bellies
Ingredients
  • 1 tbsp avocado oil
  • 1 cup chopped brown onion
  • 3 cloves of garlic minced
  • 4 3/4 cups of stock I used homemade vegetable stock
  • 1/2 cup dry white wine
  • 1 1/2 cups short grain brown rice
  • 2 tbsp avocado oil
  • 2 tills baby Portobello mushrooms wiped with a damp cloth and sliced about 500g, or mushrooms of choice
  • 1/2-3/4 cup freshly grated pecorino depending on how strong you like it
  • 3 tbsp diced unsalted butter
  • 1 tsp balsamic vinegar
  • sea salt and freshly ground black pepper to taste
  • Handful chopped kale
Instructions
  1. Preheat oven to 375 degrees with rack in the middle
  2. 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
  3. Add the garlic and cook until both are browned
  4. 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
  5. 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
  6. Remove rice from the oven. Add the 3/4 cup stock, pecorino, butter, balsamic vinegar and salt and pepper to taste.
  7. Stir until everything is incorporated and the risotto is nice and creamy. Then add the mushrooms and the chopped kale and stir again.
  8. Serve with extra pecorino or parmesan.
Nutrition Facts
Baked Brown Rice Risotto
Amount Per Serving
Calories 178 Calories from Fat 88
% Daily Value*
Fat 9.8g15%
Saturated Fat 6.2g39%
Cholesterol 25mg8%
Sodium 305mg13%
Carbohydrates 15.3g5%
Fiber 1.7g7%
Sugar 3.2g4%
Protein 3.9g8%
* Percent Daily Values are based on a 2000 calorie diet.

 

Baked Brown Rice Risotto

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Comments

  1. 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?

    Reply

    • 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

      Reply

  3. 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.

    Reply

  6. 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!

    Reply

    • 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 🙂

      Reply

  7. 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 !

    Reply

  8. 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.

    Reply

  9. 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!

    Reply

    • 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!

      Reply

    • 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 🙂

      Reply

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