Brown rice risotto recipe 


Makes 6 side-­dish servings


  • 2 cups fresh mushrooms, sliced
  • ½ cup chopped onion 
  • 2 cloves garlic, finely chopped 
  • 2 tbsp. olive oil 
  • 1 cup uncooked brown rice 
  • 3 cups vegetable broth 
  • ¼ cup finely shredded Parmesan cheese 
  • 3 tbsp. snipped fresh basil or parsley 


  1. In a large saucepan, cook the mushrooms, onion and garlic in hot oil until onion is tender. Add rice. Cook and stir over medium heat about 5 minutes or more until rice is golden.
  2. Bring the broth to a boil in another saucepan, reduce heat and simmer. Slowly add 1 cup of the broth to the rice mixture and stir frequently until it’s completely absorbed. 
  3. Repeat this process until all of the broth is gone. Add ½ cup of broth at a time and stir frequently to prevent sticking. Wait until each addition is almost completely absorbed before adding more. This step should take about 15 minutes.
  4. When the rice is slightly creamy and just tender, stir in Parmesan cheese and basil. 



  • Joy of Cooking