Easy Brown Rice Risotto with Mushrooms and Fresh Oregano
Easy Brown Rice Risotto with Mushrooms and Fresh Oregano
Italian
Description
Creamy baked brown rice risotto with minimal stirring required! Brown rice risotto is healthier and so delicious. Feel free to change up the flavors!
Ingredient:
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 ½ 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