Brown Rice and Mushroom Risotto

A vegan, gluten-free dish for weekend dinner.
Servings Prep Time Cook Time
8 10 mins 1 hr

Ingredients

Directions

1. Clean and cut mushrooms. Sauté in 1 tbsp olive oil then push to the rim of the pot.
2. Finely chop onion and garlic then add to the center of the pot. Add another tablespoon of olive oil. Stir until both are cooked.
3. Hollow out the middle of the pot and add brown rice with remaining olive oil to toast. After a few minutes, deglaze pot by gradually pouring broth and wine. Add seasonings.
4. Allow liquid to reduce while simmering. Keep stirring until rice is fully cooked. Turn off heat and serve.

Nutrition summary

There are 211 calories in 1 serving of Brown Rice and Mushroom Risotto.
Calorie split: 34% fat, 54% carbs, 13% protein.
Nutrition Facts
Serving Size 1 serving
Amount Per Serving
Calories
211
 
% Daily Values*
Total Fat
6.64g
9%
Saturated Fat
1.021g
5%
Trans Fat
0g
Polyunsaturated Fat
1.122g
Monounsaturated Fat
4.08g
Cholesterol
0mg
0%
Sodium
696mg
30%
Total Carbohydrate
23.87g
9%
Dietary Fiber
2.2g
8%
Sugars
4.86g
Includes 7.88g Added Sugars
16%
Protein
5.73g
Vitamin D
2mcg
11%
Calcium
24mg
2%
Iron
1.15mg
6%
Potassium
535mg
11%
Vitamin A
0mcg
0%
Vitamin C
5mg
6%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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