Servings | Prep Time | Cook Time |
---|---|---|
8 | 10 mins | 1 hr |
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. |
There are 211 calories in 1 serving of Brown Rice and Mushroom Risotto.
Calorie split: 34% fat, 54% carbs, 13% protein.
|
Serving Size | 1 serving |