Brown Rice and Mushroom Risotto
A vegan, gluten-free dish for weekend dinner.
||Clean and cut mushrooms. Sauté in 1 tbsp olive oil then push to the rim of the pot.
||Finely chop onion and garlic then add to the center of the pot. Add another tablespoon of olive oil. Stir until both are cooked.
||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.
||Allow liquid to reduce while simmering. Keep stirring until rice is fully cooked. Turn off heat and serve.
There are 211 calories in 1 serving of Brown Rice and Mushroom Risotto.
Calorie split: 34% fat, 54% carbs, 13% protein.
Amount Per Serving
% Daily Values*
Includes 7.88g Added Sugars
Calorie Counter 100% Free
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