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Risotto-like Brown Rice with Mushrooms and Peas | the Tastiest Book
Print Recipe

Brown Rice Risotto with Mushrooms and Peas

Prep Time20 minutes
Cook Time1 hour 15 minutes
Total Time1 hour 35 minutes
Course: Main
Cuisine: Mediterranean
Keyword: Healthy meals, Vegetarian
Servings: 4 people
Calories: 358kcal

Ingredients

  • 2 tablespoons butter
  • 1 small yellow onion diced
  • ¾ teaspoon sea salt
  • 4 cloves garlic minced
  • 1 pound (5 cups once sliced) cremini mushrooms sliced
  • 3 cups vegetable or chicken broth
  • 1 cup short-grain brown rice*
  • 1 ¼ cups frozen peas defrosted
  • 1 ¼ cups (2.25 ounces) freshly grated Parmesan cheese
  • 2 teaspoons lemon zest from 1 lemon
  • 2 tablespoons lemon juice from 1 lemon
  • Freshly ground black pepper to taste, about ¼-1/2 teaspoon

For finishing

  • 4-6 tablespoons butter optional, but strongly recommended
  • ½ cup (0.9 ounces) freshly grated Parmesan cheese optional, but strongly recommended
  • 6 sprigs fresh parsley, basil, or mint leaves chopped into small pieces
  • 4 large fried or poached eggs optional
  • red pepper flakes to taste
  • kosher salt and freshly ground black pepper to taste

Instructions

  • Heat the oil in a large Dutch oven over medium-low heat. Add the onion and salt, sauté for 5-10 minutes until soft but do not let the onion brown. Meanwhile, mince the garlic and slice the mushrooms.
  • Stir the minced garlic into the pot with the onions and cook for 30-60 seconds, until the garlic is fragrant. Add the sliced mushrooms, and cook for another 5-7 minutes, until the mushrooms are softened.
  • Add the rice to the pot, stir for a few seconds, then pour in the stock. Bring the stock to a boil, then reduce the heat to low, cover the pot with a tight-fitting lid, and simmer for 45 minutes (no peaking necessary).
  • After 45 minutes, remove the lid and continue simmering the brown rice risotto another 15-20 minutes, until the rice is al dente and almost all of the liquid has evaporated (you want a little left so the dish is creamy).
  • Stir in the defrosted peas, then the grated Parmesan and lemon zest, and finally the lemon juice and freshly ground black pepper. If using, stir in the butter, additional Parmesan cheese, and chopped herbs. Serve immediately, optionally with a fried or poached egg on top.

Notes

Basmati brown rice will work just fine.

Nutrition

Serving: 441grams | Calories: 358kcal | Carbohydrates: 51.23g | Protein: 13.42g | Fat: 12.08g | Saturated Fat: 6.5g | Polyunsaturated Fat: 1.15g | Monounsaturated Fat: 3.1g | Cholesterol: 29mg | Potassium: 668mg | Fiber: 5g | Sugar: 5g | Vitamin A: 2000IU | Vitamin C: 21.5mg | Calcium: 190mg | Iron: 2.5mg