Brown Rice and Mushroom Risotto

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Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Brown Rice and Mushroom Risotto calories by ingredient
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Number of Servings: 6


    3 tbsp olive oil, divided
    12 oz coarsely chopped mushrooms
    2 cloves garlic, minced
    4 green onions, thinly sliced
    1.5 cups brown rice
    6 c reduced sodium chicken broth
    1/2 tsp dried leaf sage
    1/2 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.

TAGS:  Side Items |

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