Brown Rice and Mushroom Risotto
By: Leah Rodrigues
Published: January 30, 2013

Brown rice and mushroom risotto is a healthier version of this classic Italian dish.  The nutty flavor of the rice compliments the woodsy mushrooms.  Brown rice contains more vitamins and minerals compared to its white counterpart including magnesium, iron and vitamin B1 and B3.  It also helps to lower your cholesterol.  Even if you are watching your diet, brown rice and mushroom risotto is still a good meal choice.
Brown Rice and Mushroom Risotto
Ingredients:



1/2 cup short grain brown rice
1 1/4 cups chicken or vegetable stock
1/2 tablespoon olive oil
1/2 tablespoon butter
1/2 cup sliced cremini mushrooms
1/4 cup finely diced onion
1 clove garlic, minced
2 tablespoons grated parmesan cheese
2 teaspoons minced parsley
Pinch Salt
Pinch black pepper
 
Directions:
 








Heat oil and butter in a saucepan over medium heat. Add onion and sauté until translucent.


   
Add mushrooms and stir for about 2 minutes. Add garlic and sauté, stirring constantly, until fragrant.


   
Add rice and stir for 1-2 minutes.


   
Pour in chicken stock and bring to a boil.


   
Reduce heat to low and cover. Allow rice to cook for 35-40 minutes, or until all of the liquid is absorbed. Stir in the parmesan cheese and parsley.

Heat oil and butter in a saucepan over medium heat. Add onion and sauté until translucent.


     
Add mushrooms and stir for about 2 minutes. Add garlic and sauté, stirring constantly, until fragrant.


     
Add rice and stir for 1-2 minutes.


     
Pour in chicken stock and bring to a boil.


     
Reduce heat to low and cover. Allow rice to cook for 35-40 minutes, or until all of the liquid is absorbed. Stir in the parmesan cheese and parsley.