Brown Rice and Mushroom Risotto
- Minutes to Cook:
- Number of Servings: 6
Ingredients
3 tbsp olive oil, divided12 oz coarsely chopped mushrooms2 cloves garlic, minced4 green onions, thinly sliced1.5 cups brown rice6 c reduced sodium chicken broth1/2 tsp dried leaf sage1/2 c finely shredded parmesan cheese
6 servings
Heat 2 tbsp olive oil in a large saucepan over medium heat. Add mushrooms and cook, stirring, until mushrooms are browned. Add garlic and green opnions; continue cooking for 1 minute. Transfer the mushroom (and any liquid) mixture to a bowl; cover and set aside.
To the pan, add the remaining olive oil. Add the rice and cook, stirring until aromatic; 3-4 minutes, Add 1 cup of broth and cook, stirring until the liquid is absorbed. add 1/2 c of broth and cook, stirring constantly, until broth has absorbed. Continue adding broth in 1/2 c portions, stirring and cooking until each portion has been absorbed. When the risotto is tender (about 25-30 minutes), add the mushroom mixture back in and stir in the dried sage. Cook for about 8-10 minutes longer, adding more both if needed. Add small amounts of water if the broth has been used. Just before serving, stir in the parmesan cheese.
Number of Servings: 6
Recipe submitted by SparkPeople user MISSMAE25.
Heat 2 tbsp olive oil in a large saucepan over medium heat. Add mushrooms and cook, stirring, until mushrooms are browned. Add garlic and green opnions; continue cooking for 1 minute. Transfer the mushroom (and any liquid) mixture to a bowl; cover and set aside.
To the pan, add the remaining olive oil. Add the rice and cook, stirring until aromatic; 3-4 minutes, Add 1 cup of broth and cook, stirring until the liquid is absorbed. add 1/2 c of broth and cook, stirring constantly, until broth has absorbed. Continue adding broth in 1/2 c portions, stirring and cooking until each portion has been absorbed. When the risotto is tender (about 25-30 minutes), add the mushroom mixture back in and stir in the dried sage. Cook for about 8-10 minutes longer, adding more both if needed. Add small amounts of water if the broth has been used. Just before serving, stir in the parmesan cheese.
Number of Servings: 6
Recipe submitted by SparkPeople user MISSMAE25.
Nutritional Info Amount Per Serving
- Calories: 166.9
- Total Fat: 8.7 g
- Cholesterol: 3.3 mg
- Sodium: 653.4 mg
- Total Carbs: 15.7 g
- Dietary Fiber: 1.8 g
- Protein: 7.0 g
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