Mushroom Brown Rice Risotto
Posted on September 22, 2021 | No Comments on Mushroom Brown Rice Risotto
Yield: 4 portions
Ingredients:
- 2 pieces garlic cloves, chopped
- 1/2 cup onion, chopped
- 1/2 cup white wine
- 2 tablespoons olive oil
- 2 cups brown rice, washed
- 6 cups low sodium vegetable stock
- 2 cups fresh shiitake mushrooms, chopped
- 2 cups button mushrooms, chopped
- 2 tablespoons dried basil
- 2 tablespoons dried thyme
- 4 tablespoons low sodium soy sauce
- freshly ground black pepper
- 1 tablespoon unsalted butter
Procedures:
- Cook rice in rice cooker with 5 cups of vegetable stock. Set aside. Rice may be done ahead of time and set aside.
- Heat oil over medium heat. Saute onions and garlic for 2-3 minutes.
- Add mushrooms and saute.
- Add rice and stir to coat it with mushroom mixture.
- Add wine and cook until absorbed.
- Add remaining stock. Make sure it is hot.
- Add soy sauce. Season with pepper if needed.
- Just before serving, add butter and mix.
Nutrition Facts Per Serving:
- Calories (kcal) 344
- Carbohydrates (g) 57
- Protein (g) 8
- Fat (g) 9
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