Brown Rice Risotto


Brown Rice Risotto

Servings: 4

Preparation time: 1 hr and 10 min



1 1/2 teaspoons kosher salt, divided

1 cup short-grain brown rice

1/2 cup dried porcini mushrooms (about 1/2 ounce)

3 cups hot water

2 tablespoons olive oil, divided

1 pound button or cremini mushrooms, sliced

3 cups (1-inch) cut green beans

1/2 teaspoon black pepper, divided

1/2 cup chopped shallots

1/2 cup white wine

2 ounces Parmigiano-Reggiano cheese, grated (about 1/2 cup)

1/4 cup chopped fresh flat-leaf parsley

2 teaspoons chopped fresh thyme



1. Bring a medium saucepan of water to a boil, and add 1 teaspoon salt. Stir in rice; reduce heat, and simmer for 15 minutes (rice will not be done). Drain. Set aside.

2. Place porcini in a medium bowl; add 3 cups hot water. Let stand 15 minutes. Drain through a sieve over a bowl; reserve liquid. Chop porcini.

3. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add sliced fresh mushrooms; saute for 8 minutes or until moisture evaporates and mushrooms begin to brown, stirring occasionally. Stir in reserved porcini, green beans, 1/4 teaspoon salt, and 1/4 teaspoon black pepper; cook for 2 minutes or until the green beans are crisp-tender. Place mushroom mixture in a large bowl; keep warm.

4. Return pan to medium-high heat; add remaining 1 tablespoon oil. Add shallots, and saute 4 minutes or until tender. Add rice; cook for 2 minutes, stirring occasionally. Stir in remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper. Stir in wine; cook 2 minutes or until the wine evaporates, stirring constantly. Add 1/2 cup reserved mushroom liquid to rice mixture; cook 3 minutes or until the liquid is nearly absorbed, stirring constantly. Stir in remaining mushroom liquid, 1/2 cup at a time, stirring constantly until each portion is absorbed before adding the next (about 30 minutes total). Stir in mushroom mixture,Parmigiano-Reggiano, and parsley; sprinkle with thyme. Serve immediately.

Calories 434

Fat 11.8 g

Satfat 2.8 g

Monofat 6.1 g

Polyfat 1.3 g

Protein 19.1 g

Carbohydrate 60.6 g

Fiber 9.1 g

Cholesterol 9 mg

Iron 6.6 mg

Sodium 534 mg

Calcium 180 mg



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