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    Home » All Recipes

    Author: Donna | Published: Apr 4, 2016 |

    Baked Brown Rice Risotto with Buttered Mushrooms

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    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.

    Baked Brown Rice Risotto

    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.

    Baked Brown Rice Risotto

    Ingredients

    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.

    Baked Brown Rice Risotto

    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.

    Baked Brown Rice Risotto

    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).

    Happy Eating

    xx

    Recipe

    Baked Brown Rice Risotto

    Baked Brown Rice Risotto

    Whole Food Bellies
    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.
    4.37 from 19 votes
    Print Recipe Pin Recipe Save Recipe Saved Recipes!
    Prep Time 10 minutes mins
    Cook Time 1 hour hr
    Total Time 1 hour hr 10 minutes mins
    Course Main
    Cuisine Vegetarian
    Servings 6 serves
    Calories 178 kcal

    Clicking any equipment link above will earn me a small commission at no extra cost to you.

    Ingredients
      

    • 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 tablespoons avocado oil
    • 1 lb (500g) baby Portobello mushrooms sliced
    • ½-3/4 cup freshly grated pecorino depending on how strong you like it
    • 3 tablespoons diced unsalted butter
    • 1 teaspoons balsamic vinegar
    • sea salt and freshly ground black pepper to taste
    • Handful chopped kale
    Prevent your screen from going dark

    Instructions
     

    • Preheat oven to 375 degrees with rack in the middle
      1 tablespoon avocado oil
    • Heat the avocado oil in a lidded dutch oven (I used a lodge cast iron) on medium heat on the stovetop. Add the onions and salt to taste and cook for about 10 minutes
      1 cup chopped brown onion
    • Add the garlic and cook until both are browned
      3 cloves of garlic
    • 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
      4 ¾ cups of stock, ½ cup dry white wine, 1 ½ cups short grain brown rice
    • 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
      2 tablespoons avocado oil, 1 lb (500g) baby Portobello mushrooms
    • Remove rice from the oven. Add the ¾ cup stock, pecorino, butter, balsamic vinegar and salt and pepper to taste.
      ½-3/4 cup freshly grated pecorino, 3 tablespoons diced unsalted butter, 1 teaspoons balsamic vinegar, sea salt and freshly ground black 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.
      Handful chopped kale
    • Serve with extra pecorino or parmesan.

    Nutrition

    Calories: 178kcalCarbohydrates: 15.3gProtein: 3.9gFat: 9.8gSaturated Fat: 6.2gCholesterol: 25mgSodium: 305mgFiber: 1.7gSugar: 3.2g
    Tried this recipe?Leave a comment HERE and let us know how it was!

    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.

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    Reader Interactions

    Comments

    1. Sharon says

      June 14, 2024 at 8:00 pm

      In the ingredients it says 2 tills mushrooms. I'm in Australia & I don't know what that is. We either buy our mushrooms loose or in punnet. Thanks.

      Reply
      • Donna says

        June 19, 2024 at 11:36 am

        Hi Sharon, thanks for pointing that out. I am in Australia too, and have always called them tills, but that might be a leftover from growing up in Ireland?!? A till is the same as a punnet, and I have updated the recipe to clear that up.

        Reply
    2. Katie says

      January 16, 2022 at 11:19 am

      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!!

      Reply
      • Donna says

        January 19, 2022 at 12:05 pm

        Sounds amazing, love the additions!

        Reply
    3. Thomas says

      December 16, 2018 at 8:18 am

      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
      • Donna says

        December 16, 2018 at 7:03 pm

        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
    4. Andrea V says

      October 10, 2018 at 7:43 am

      Would arborio work as well?

      Reply
      • Donna says

        October 10, 2018 at 9:41 am

        Hi Andrea, it would but you would have to adjust the cooking time as arborio cooks more quickly than brown rice.

        Reply
    5. Hazel says

      July 31, 2018 at 11:35 pm

      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
      • Donna1 says

        August 01, 2018 at 7:20 am

        Yep that will work just fine Hazel. Enjoy 🙂

        Reply
    6. Richa Gupta says

      February 16, 2018 at 6:17 am

      This looks amazing and great combo too, would like to try it for dinner!

      Reply
    7. Megan says

      February 15, 2018 at 5:02 am

      I think those mushrooms make the dish! WOW!

      Reply
    8. Ellen says

      January 01, 2018 at 7:19 pm

      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
      • Donna1 says

        January 01, 2018 at 7:44 pm

        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
    9. Steph says

      December 17, 2017 at 1:54 pm

      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
      • Donna1 says

        December 19, 2017 at 7:12 pm

        Oh I am so glad you loved it, this dish is always a favorite around here!!Love the addition of the extra veg 🙂

        Reply
    10. Clare says

      October 01, 2017 at 1:47 am

      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
      • Donna1 says

        October 05, 2017 at 3:50 pm

        Oh yum, I love your additions!! The pumpkin and broccoli would work perfectly!!

        Reply
    11. Michelle says

      August 17, 2017 at 5:49 am

      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
      • Donna1 says

        August 17, 2017 at 12:32 pm

        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
    12. Jessica @ Nutritioulicious says

      April 11, 2016 at 4:56 pm

      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!

      Reply
      • Donna1 says

        April 11, 2016 at 10:19 pm

        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
    13. Kim @ Three Olives Branch says

      April 10, 2016 at 3:44 pm

      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!

      Reply
      • Donna1 says

        April 11, 2016 at 8:09 am

        I hope you do Kim! Oh and I am there with you on the obsession - it is my favourite comfort food ever!

        Reply
    14. Santiago says

      April 10, 2016 at 3:36 pm

      I looks super tempting! I love the risotto and mushrooms combination!

      Reply
      • Donna1 says

        April 11, 2016 at 8:10 am

        Thanks Santiago! I am a little bit addicted to mushrooms, so they tend to make their way into everything 🙂

        Reply
    15. Charla @ That Girl Cooks Healthy says

      April 10, 2016 at 3:27 pm

      Brown rice risotto - a healthy rendition...YIPEE! Love the photography btw.

      Reply
      • Donna1 says

        April 11, 2016 at 8:10 am

        Oh thank you so much Charla 🙂 That made my day!

        Reply
    16. Sara says

      April 10, 2016 at 3:07 pm

      This looks awesome. I love risotto but have never had it with brown rice I don't think!

      Reply
      • Donna1 says

        April 10, 2016 at 3:12 pm

        Thanks Sara!I love it with brown rice, definitely a different texture, but super yummy 🙂

        Reply
    17. nicole says

      April 10, 2016 at 2:57 pm

      I am obsessed with risotto and adding any kind of new flavors to it! Thanks for the inspiration 🙂

      Reply
      • Donna1 says

        April 10, 2016 at 3:14 pm

        You are very welcome Nicole 🙂

        Reply
    4.37 from 19 votes (9 ratings without comment)

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    Hello and welcome, I'm Donna!

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    Since I have a part-time job, 3 little kids, and a love of good food (as do you I assume), I have learned how to get the most out of the kitchen in the smallest amount of time.

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