Mushroom Brown Rice Risotto
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 213.3
- Total Fat: 4.7 g
- Cholesterol: 1.8 mg
- Sodium: 91.0 mg
- Total Carbs: 22.8 g
- Dietary Fiber: 1.7 g
- Protein: 3.0 g
View full nutritional breakdown of Mushroom Brown Rice Risotto calories by ingredient
Introduction
Impress some friends or your significant other with this savory and creamy Italian side dish. Serve alongside some grilled chicken or fish and a fresh salad to make a complete meal. Impress some friends or your significant other with this savory and creamy Italian side dish. Serve alongside some grilled chicken or fish and a fresh salad to make a complete meal.Number of Servings: 8
Ingredients
-
2 tbs olive oil
6 cloves garlic (diced finely)
8 oz. mushrooms (sliced or chopped)
1 large onion (chopped)
2 cups short-grain brown rice
2 1/2 cups dry sherry
2 1/4 cups low-sodium vegetable broth
10 sprigs fresh parsley (chopped)
4 tbs shredded parmesan cheese
Salt & pepper to taste
Directions
In a large saute pan, heat oil over medium heat. Saute garlic, onions, & mushrooms until onion softens (about 4 minutes). Stirring, add brown rice and let cook for 30 seconds (this gives it more flavor). Add 1 cup of broth and stir until rice and vegetables are incorporated.
Stirring slowly, let cook until the rice seems like it needs more liquid. Add another cup of broth. Repeat and continue, alternating broth with sherry, until all of the liquids have been incorporated into the rice and the rice is just tender. This will take quite a while, usually about 50-60 minutes or so (but it's worth the wait!).
Remove from heat, stir in shredded Parmesan cheese, fresh parsley, & salt and pepper to taste. Garnish with a sprig of fresh parsley or some additional Parmesan cheese.
Makes 8 servings and goes great alongside some grilled salmon and steamed asparagus or a fresh salad.
Number of Servings: 8
Recipe submitted by SparkPeople user LILYBYTHEWATERS.
Stirring slowly, let cook until the rice seems like it needs more liquid. Add another cup of broth. Repeat and continue, alternating broth with sherry, until all of the liquids have been incorporated into the rice and the rice is just tender. This will take quite a while, usually about 50-60 minutes or so (but it's worth the wait!).
Remove from heat, stir in shredded Parmesan cheese, fresh parsley, & salt and pepper to taste. Garnish with a sprig of fresh parsley or some additional Parmesan cheese.
Makes 8 servings and goes great alongside some grilled salmon and steamed asparagus or a fresh salad.
Number of Servings: 8
Recipe submitted by SparkPeople user LILYBYTHEWATERS.
Member Ratings For This Recipe
-
NICKYJAYNE
