Easy Brown Rice Risotto with Mushrooms and Fresh Oregano
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Cookie and Kate · by Cookie and Kate★ 4.9

Easy Brown Rice Risotto with Mushrooms and Fresh Oregano

NUTRITION · PER SERVING80M COOK
CAL 30%·PRO 36%
CARBS 68G45% OF CAL
4G FIBER0G ADDED0G INTRINSIC59G OTHER5G TOTAL SUGAR
FAT 29G44% OF CAL
12G SAT18G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A creamy, healthier baked brown rice risotto with mushrooms, fresh oregano, and Parmesan. Requires minimal stirring and is perfect for a weeknight dinner.

mainitaliangrain bowlgluten freevegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 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
PREP
20M
SODIUM
1281MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.