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Baked Brown Rice Risotto
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4.37 from 19 votes

Baked Brown Rice Risotto

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.
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: Main
Cuisine: Vegetarian
Keyword: baked risotto, brown rice risotto
Servings: 6 serves
Calories: 178kcal
Author: Whole Food Bellies

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

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: 178kcal | Carbohydrates: 15.3g | Protein: 3.9g | Fat: 9.8g | Saturated Fat: 6.2g | Cholesterol: 25mg | Sodium: 305mg | Fiber: 1.7g | Sugar: 3.2g