5.0 from 198 votes
Creamy Brown Rice Risotto
This easy brown rice risotto with mushrooms turns the traditional risotto upside down! Using a “secret” ingredient to give regular brown rice a look and feel much like cooked arborio rice. I’m here to show you how to make risotto with brown rice for a simple weeknight meal.
Prep Time
35 mins
Cook Time
35 mins
Total Time
45 mins
Servings: 6 servings
Calories: 258 kcal
Course:
Dinner
Cuisine:
Italian
Ingredients
- 1 cup of uncooked brown rice
- 1 cup + 2 Tablespoons of vegetable broth
- 8 ounces of sliced mushrooms
- 2 to 3 Tablespoons of olive oil
- salt and pepper to taste
- 15 ounces of great northern or white beans drained and rinsed
- 2 Tablespoons of nutritional yeast
- 1 teaspoon of garlic powder
- minced parsley for garnish (optional)
Instructions
- Cook brown rice according to the package instructions. If you’re using brown rice in bulk, boil 2 cups of water per 1 cup of rice then let simmer with the lid on for 40 minutes.
- Heat vegetable broth over medium heat in a small saucepan.
- At the same time, combine beans, 1 Tablespoon of olive oil, 2 tablespoons of veggie stock, 2 Tablespoons of nutritional yeast, and salt in a food processor until smooth (like hummus). Set aside.
- In a large saucepan, heat mushrooms with 1 tablespoon of olive oil with salt and pepper until lightly browned, about 3 to 4 minutes.
- Once the mushrooms are cooked, reduce heat and add cooked brown rice. Then add the warmed vegetable stock and let simmer for 4 to 5 minutes. Once the time is up, add bean puree to the pan and thoroughly combine. (Note: you may not need to use the entire amount of puree, it is up to your discretion.) Add garlic powder and salt and pepper to taste.
- Once risotto is thickened to your liking, remove from heat, top with parsley if using and serve.
Cup of Yum
Notes
- Save some time. Make the brown rice the day before and refrigerate. It will heat up quickly in the warm broth but you may need to allow a few extra minutes to heat.
- Warm the vegetable stock. It may seem like an extra step but using warm stock heats up the entire dish more quickly and keeps the rice from overcooking and turning to mush.
- If adding other vegetables. Add them in with the mushrooms to cook before adding the rice.
Nutrition Information
Calories
258kcal
(13%)
Carbohydrates
42g
(14%)
Protein
10g
(20%)
Fat
6g
(9%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Sodium
170mg
(7%)
Potassium
583mg
(17%)
Fiber
6g
(24%)
Sugar
1g
(2%)
Vitamin A
83IU
(2%)
Vitamin C
1mg
(1%)
Calcium
64mg
(6%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 258
% Daily Value*
| Calories | 258kcal | 13% |
| Carbohydrates | 42g | 14% |
| Protein | 10g | 20% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Sodium | 170mg | 7% |
| Potassium | 583mg | 12% |
| Fiber | 6g | 24% |
| Sugar | 1g | 2% |
| Vitamin A | 83IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 64mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.