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 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 🙂
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.
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
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
- 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 3/4 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.
Nutrition
Thomas says
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?
Donna says
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?
Donna says
Hi Andrea, it would but you would have to adjust the cooking time as arborio cooks more quickly than brown rice.
Hazel says
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.
Donna1 says
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!
Megan says
I think those mushrooms make the dish! WOW!
Ellen says
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!
Donna1 says
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 🙂
Steph says
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 !
Donna1 says
Oh I am so glad you loved it, this dish is always a favorite around here!!Love the addition of the extra veg 🙂
Clare says
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.
Donna1 says
Oh yum, I love your additions!! The pumpkin and broccoli would work perfectly!!
Michelle says
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!
Donna1 says
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!
Donna1 says
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!
Donna1 says
I hope you do Kim! Oh and I am there with you on the obsession – it is my favourite comfort food ever!
Santiago says
I looks super tempting! I love the risotto and mushrooms combination!
Donna1 says
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.
Donna1 says
Oh thank you so much Charla 🙂 That made my day!
Sara says
This looks awesome. I love risotto but have never had it with brown rice I don’t think!
Donna1 says
Thanks Sara!I love it with brown rice, definitely a different texture, but super yummy 🙂
nicole says
I am obsessed with risotto and adding any kind of new flavors to it! Thanks for the inspiration 🙂
Donna1 says
You are very welcome Nicole 🙂