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.