Easy Brown Rice Risotto with Mushrooms and Fresh Oregano

Name: Easy Brown Rice Risotto with Mushrooms and Fresh Oregano
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: European, Italian, Mediterranean
Ingredients: 3 tablespoons olive oil, divided; 1 small yellow onion, chopped; 2 cloves garlic, pressed or minced; 5 cups (40 ounces) vegetable broth, divided (if your broth comes in 32-ounce containers, feel free to avoid opening another container by substituting 1 cup water for 1 cup broth in step 3); 1 1/2 cups brown arborio/short-grain brown rice; 12 to 14 ounces sliced Cremini (baby portobello) mushrooms, debris rinsed from mushrooms and drained; 1 cup freshly grated Parmesan cheese; 1/2 cup dry white wine, optional; 3 tablespoons unsalted butter, diced; 2 teaspoons tamari (for extra flavor, optional)*; 1 teaspoon sea salt, more to taste; Freshly ground black pepper, to taste; 4 sprigs fresh oregano, leaves removed from stems and larger leaves torn into small pieces

Instructions

Prep:20minCook:1h

Creamy, delicious, healthier baked brown rice risotto with minimal stirring required! This recipe is designed for brown arborio/short grain brown rice so any grain substitutions will affect baking time. (White arborio rice will only need to be baked for 40 to 45 minutes.) Look for brown arborio/short-grain brown rice at well-stocked grocery stores or health food stores. Skip the wine if you don't drink, but it adds a lovely depth of flavor. Recipe yields 4 to 6 servings.

Easy Brown Rice Risotto with Mushrooms and Fresh Oregano

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Ingredients

Instructions

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