Easy Brown Rice Risotto with Mushrooms and Fresh Oregano
Cookie and Kate
Cookie and Kate
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Ingredients

  • 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)
  • 1½ 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
  • ½ 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

Instructions

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