Brown Rice Risotto with Mushrooms & Peas

This was my first attempt at making risotto using a brown rice medley instead of Arborio (Italian short grain rice that has a higher starch content making it the perfect choice for the creamy rice dish), and the research was not very promising that this healthier substitution was going to be successful. But I am a huge fan of brown rice and it's nuttier flavor and texture (especially this blend from Trader Joe's that includes long grain brown rice, black barley, and diakon radish seeds) that I was determined to try it to satisfy my risotto craving with a higher fiber lower cholesterol whole grain. I am so glad that I did. It did take longer to make than regular risotto (since brown rice always takes longer than white to cook anyway) but the lovely mixture of creamy and crunchy textures and the earthiness of the mushrooms made it well worth it. This very well may have been the best risotto I've ever eaten!

Ignore the pork chops in this picture. I was going to make them to go with it in case it wasn't turning out (I also had some quick 10 minute back up rice bag thing), but this was absolutely not needed in the slightest. Start by sauteing the sliced mushrooms in a dutch oven over medium heat until they release their juices. This should take 5-10 minutes and you can dice up the onion while they cook. Feel free to use white, portabella, shiitake, or oyster mushrooms or any mixture of them.

Risotto cooks quicker if the broth is warm when added to it, so go ahead and pour the broth into a large saucepan so that it can be heating up. You don't want it to boil, just almost simmer. Set the cooked mushrooms aside and melt half of the butter  in the pot. Add the onions and cook oven medium heat until soft, then stir in the rice and coat it in the butter. Toast it for about 3 minutes.


Once the rice is toasted, pour in the wine and stir to get any brown bits off the bottom of the pot. Cook, stirring frequently, until all of the liquid is absorbed. Now ladle in a scoop of the warm broth and stir frequently until it has almost completely absorbed. Then add another ladle of warm broth and continue this process until the rice is cooked, for about an hour or so. It is not difficult to make risotto, only time consuming, as you are almost constantly stirring. (This is not a mix it up and forget about it until its done kind of meal.)

About halfway into this process you will really notice the starch releasing into the liquid and the creamy consistency beginning to form. This is when the magic really starts happening. Just keep ladling, and stirring, and ladling, and stirring. The end result will be worth it. (Call your husband to stir a little when your arm gets tired if needed.) If you run out of broth, warm water can be used.

When the rice seems done (taste is the only way to determine this), toss in the peas, along with the last bit of liquid. Continue to cook (& stir) over medium heat until the last of the liquid is absorbed for a least 5 more minutes (you want to make sure the peas are done as well, but not overcooked where they lose their bright green color).



Remove the pot from the heat and stir in the rest of the butter and the Parmesan cheese. I like to serve it in a bowl but a plate would work too.  Add a little more Parmesan on top. Garnish it with green onions (my usual) or fresh parsley for a bright green pop of both color and flavor. I also love to add a drizzle of truffle oil over the top. (Use very sparingly, this delicious but strong flavor and go from elevating to overpowering quickly). As usual, it is best paired with the wine that was used in during cooking.





This meal can either be an entree or a side dish, maybe to go with a nice filet mignon to complement the earthy flavors or even a roasted cauliflower steak if it's Meatless Monday or you're serving a vegetarian (substitute vegetable broth for chicken). But honestly this dish is fabulous all on its own.

Brown Rice Risotto with Mushrooms and Peas
5 mins prep, 1 hour cooking time
3 entree servings, 575 calories per serving

• 8-12 oz. sliced fresh mushrooms
• 1 & 1/2 cups brown rice medley
• 4 tbsp butter, divided
• 1/2 yellow or white onion, diced
• 3/4 cup white wine
• 1 cup fresh or frozen peas
• 6 cups chicken broth
• 1/2 cup Parmesan cheese
• sliced green onions for garnish