This healthy mushroom risotto is made from brown rice and is unbelievably creamy. It's lower in fat and higher in fiber than the traditional, but you could never tell from the taste.
I'm not exaggerating when I say this is one of the best things I have ever eaten.
It is so creamy and rich yet it's much lower in fat than the traditional, and has no butter. It also higher in fiber, thanks to the brown rice.
Although risotto is usually perceived as complicated and difficult, it's actually very simple. Yes, it does take some patience, especially because brown rice takes longer to cook, but I promise you, it's so worth it. I keep coming back to this recipe again and again because I can't get enough of it.
This recipe actually only has three steps:
1. Cook the vegetables and toast the rice
2. Slowy add the liquid and keep stirring (the longest step)
3. Turn off the heat, rest, and add seasonings and cheese
Although step 2 does take a bit of time, it's a very simple process that you can perfect the first time you make it.
With that being said, it's time to explain the ingredients that make this recipe healthy and delicious.
Ingredients for Brown Rice Mushroom Risotto
We'll start with the most important--
The rice: brown rice (as I'm sure you figured out by now🤣)! Brown rice is much higher in fiber than white rice, but still has a super creamy result. It will take a bit longer to cook because it's not as refined as white rice.
It's important that you use short grain brown rice. I don't recommend substituting for long grain or any other type of rice because short grain has more starch that allows it to become creamier.
The mushrooms: super important for the flavor, and because you need vegetables! I use baby Portobello mushrooms (baby bella) for the most flavor.
The onions: like the mushrooms, it's a delicious way to get in more vegetables while adding a flavor boost!
The garlic: garlic is one of my favorite flavors and it works perfectly in this risotto. If you don't have any on hand, you can use garlic powder instead, but it won't have the same flavor.
The liquid: This is the secret to the creamiest risotto, especially since there's no butter. Most risotto recipes call for broth as the liquid. In this one, I use half broth and half milk. This makes a huge difference in terms of creaminess and richness, for much less fat than butter.
The milk can be any kind you want. I usually use 1% (lowfat) but you can use any fat content (including skim), lactose free, or even non-dairy milk.
The cheese: Parmesan cheese adds a nice savory and cheesy touch to finish it off. If you want it to be dairy free or vegan, you can skip it but it will not have the same taste or texture. You'll also want to add more salt.
The herbs: I use dried herbs. Use fresh if you have them, but I find dried so much easier and it still delivers a great flavor. This recipe uses Italian seasoning, oreagno, and rosemary.
I really hope you like this risotto! If you decide to make it, be sure to post a picture and tag me @nutritiousdelights on Instagram--I'd love to see it!❤️
Brown Rice Mushroom Risotto
- 2 tablespoons olive oil
- 1 lb mushrooms sliced
- 1 large onion diced
- 4 cloves garlic minced
- 1 ½ cups uncooked short grain brown rice
- 2-4 cups vegetable broth or water + salt
- 2-4 cups milk any kind, can be dairy free
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 tablespoon garlic herb seasoning
- 1 teaspoon lemon juice
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon Italian seasoning
- ¼-1/2 cup grated parmesan omit for dairy free*
- In a medium or large nonstick pot, heat up a tablespoon of olive oil on high heat. Add the onions and cook for a minute, then add mushrooms with the second tablespoon of oil. Cook for another minute or two, then add garlic. Reduce heat to medium high and cook for 1-2 minutes. Add the rice and stir with the vegetables for 1-2 minutes. Season with lemon juice and half the salt, pepper and garlic herb seasoning.
- Pour in ½ cup of broth and stir. Keep stirring until most of the liquid is absorbed. Add ¼ cup of milk and stir until absorbed. Keep repeating this process, alternating between the broth and milk, ¼ cup at a time until the rice is fully cooked. The amount of liquid needed depends on how fast the rice cooks. Lower the heat slightly if at any time the bottom of the pot starts to burn. This process takes about an hour to an hour and 15 minutes.
- Turn off the heat and close the lid. Let it sit for 10 minutes, then add the thyme, oregano, Italian seasoning, and the rest of the salt, pepper, and garlic herb seasoning (use more if needed). Mix in the parmesan and serve.