Brown Rice Risotto



Brown Rice Risotto

Brown rice cooked with mushroom and butter and topped with cheese.
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Appetizer
Cuisine American
Servings 4 People


  • Frying Pan
  • Wooden Spatula


  • 2 Cups Brown Rice Washed
  • 50 g Mushrooms
  • 1 Medium Onion Chopped
  • 3 Cloves of Garlic Crushed
  • 50ml White Wine
  • 1 Tsp Black Pepper
  • 50 g Unsalted Butter
  • 50 g Parmesan Cheese
  • Fresh Parsley Finely Chopped
  • 1 Litre Chicken Stock
  • 1 Tbsp Olive Oil
  • Pinch of salt


  • Heat the olive oil in a large non-stick pan over medium heat.
  • Add the onion and garlic and fry for 2 minutes, stirring occasionally.
  • Add the mushrooms and saute for a minute, then add the black pepper. Add salt, then add the brown rice and stir well until the grains of rice are well coated with oil.
  • Pour in the white wine and allow to bubble, then add half of the stock and bring to a boil, stirring for 7 minutes.
  • Stir in the remaining stock, then continue to cook, stirring constantly for 5 - 7 minutes or until rice is tender with a slight bite and creamy appearance.
  • Stir in the butter and adjust salt to your taste.
  • Brown rice risotto ready to serve.
  • Top with parmesan cheese and parsley.


Keyword Brown Rice Risotto

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