If you’re in the market for an awkward experience, try editing mushroom risotto pictures on an airplane. I caught the sweet older gentleman in the window seat eyeing my screen while I zoomed in and out on ambiguous brown mush. I hunched over and tried to use my hair as a shield. Didn’t work. I hope he likes risotto?
This dish may not be a looker, but good gracious, it’s delicious. So delicious that I had to stop myself from inhaling the whole pot of risotto while it was still hot. So delicious that I ate it for breakfast three days in a row because it sounded better than anything else. So delicious that you should definitely make this risotto on date night.
I’ve had mushroom risotto on my list since girls’ night a while back. Jordan was out of white rice, so she used short-grain brown rice, which took a LOT of stirring and absolutely forever to cook (seriously, over twice as long as white rice). Fortunately, we had plenty of wine to sip in the meantime. We finally sat down around the table with bowls of mushroom risotto, fresh salads and more wine before us.
That brown rice risotto blew away all the other risottos I’d ever tasted. Brown rice risotto is inherently more flavorful, with a light nuttiness and tender bite that pairs perfectly with sautéed mushrooms.
That dinner inspired me to find an easier brown rice risotto cooking method because, as much as I enjoy cooking, I don’t want to spend a whole hour straight stirring a pot. Months ago, I tried Mark Bittman’s simplified risotto method using brown rice, but it still wasn’t simple enough.
More recently, I came across Ina Garten’s easy baked Parmesan “risotto” method that only requires a few minutes of stirring at the end. Her recipe reminded me of America’s Test Kitchen’s baked brown rice recipe, which I shared a few years ago.
I wondered, what would happen if I combined the two? The most marvelous brown rice risotto, that’s what! I just had to add mushrooms this time around, but I have a whole list of other risotto flavors to try. I even have some ideas for how to make a luxurious vegan version (check the recipe notes).
So here’s how this brown rice risotto method works: First, you sauté some aromatics in a Dutch oven. Then you pour in the broth and bring it to a boil. Stir in the rice, cover the pot and bake for a solid hour of stir-free risotto time. You can prepare your mix-ins while the rice is baking.
Once your hour is up, remove the pot from the oven and stir in some requisite butter, Parmesan and seasonings. Stir for a good two to three minutes and watch while the starches in the rice magically turn the mixture into creamy, pillowy, wanna-curl-up-in-the-bowl goodness. Ta da! Brown rice risotto with minimal effort.
Watch How to Make Brown Rice Risotto with Mushrooms
Le Creuset Cast Iron 3 1/2-Quart Round French Oven
Lundberg organic brown arborio rice
Easy Brown Rice Risotto with Mushrooms and Fresh Oregano
- Author: Cookie and Kate
- Prep Time: 20 mins
- Cook Time: 60 mins
- Total Time: 1 hour 20 minutes
- Yield: 4 to 6 servings 1x
- Category: Main
- Method: Baked
- Cuisine: Italian
Creamy, delicious, healthier baked brown rice risotto with minimal stirring required! This recipe is designed for brown arborio/short grain brown rice so any grain substitutions will affect baking time. (White arborio rice will only need to be baked for 40 to 45 minutes.) Look for brown arborio/short-grain brown rice at well-stocked grocery stores or health food stores. Skip the wine if you don’t drink, but it adds a lovely depth of flavor. Recipe yields 4 to 6 servings.
Ingredients
- 3 tablespoons olive oil, divided
- 1 small yellow onion, chopped
- 2 cloves garlic, pressed or minced
- 5 cups (40 ounces) vegetable broth, divided (if your broth comes in 32-ounce containers, feel free to avoid opening another container by substituting 1 cup water for 1 cup broth in step 3)
- 1 ½ cups brown arborio/short-grain brown rice
- 12 to 14 ounces sliced Cremini (baby portobello) mushrooms, debris rinsed from mushrooms and drained
- 1 cup freshly grated Parmesan cheese
- ½ cup dry white wine, optional
- 3 tablespoons unsalted butter, diced
- 2 teaspoons tamari (for extra flavor, optional)*
- 1 teaspoon sea salt, more to taste
- Freshly ground black pepper, to taste
- 4 sprigs fresh oregano, leaves removed from stems and larger leaves torn into small pieces
Instructions
- Make sure your oven rack is in the middle position. Preheat oven to 375 degrees.
- Heat 1 tablespoon olive oil in a medium Dutch oven over medium heat until shimmering. Add onion and a pinch of salt. Cook, stirring occasionally, for ten minutes, then add the minced garlic. Cook for another 2 to 4 minutes, until the onions are well browned.
- Add 4 cups broth (or 3 cups broth and 1 cup water), cover, and bring to a boil over medium-high heat. Remove from heat and stir in the rice. Cover the pot and bake until rice is tender and cooked through, about 65 to 70 minutes. It will seem pretty dry when you take off the lid, but don’t worry!
- During the last 20 minutes of baking time, prepare the mushrooms. Warm 2 tablespoons olive oil in a large skillet until shimmering. Add the cleaned, sliced mushrooms to the pot with a dash of salt. Cook, stirring occasionally, until the mushrooms are darker in color, fragrant and have soaked up most of their own juices, about 13 minutes.
- Remove the pot from the oven. Pour in the remaining cup of broth, the Parmesan, wine, butter, tamari, salt, and a generous amount of pepper. Stir vigorously for 2 to 3 minutes, until the rice is thick and creamy. Stir in the mushroom mixture and any remaining juices. Season to taste with salt and pepper, divide into bowls and top with a generous sprinkling of torn, fresh oregano leaves.
Notes
Recipe adapted from my version of America’s Test Kitchen’s baked rice (recipe here) and Ina Garten, via Food Network.
*Make it gluten free: Be sure your tamari is gluten free or skip the tamari altogether.
*Make it soy free: Skip the tamari.
Make it vegan: The starch in the short-grain rice is responsible for most of the risotto’s creaminess, so you can skip the Parmesan and add a vegan butter substitute or some extra olive oil, to taste, in place of the butter.
Storage suggestions: This risotto keeps well in the refrigerator, covered, for a few days.
Change it up: Feel free to substitute any prepared vegetables for the mushrooms!
If you must use white arborio rice: Bake it for 40 to 45 minutes, until tender to the bite, and proceed as directed.
If you don’t have a Dutch oven: Use a large saucepan instead, then carefully pour the boiling broth and rice mixture into a casserole dish. If the casserole dish has an oven-safe lid, use that; if not, cover it tightly with foil. Bake as directed.
Katrina @ Warm Vanilla Sugar
I’ve been making a lot of risotto lately and it takes forever!! Loving this simpler recipe. Definitely need to try!
Amy @ Parsley In My Teeth
I’ve been on such a mushroom kick this week. In fact, I just had them for breakfast with onions and spinach. And then I saw your recipe which looks incredibly delicious. No fuss risotto? I could eat that for breakfast, lunch and dinner — and maybe even a snack or two!
Ksenia @ At the Immigrant's Table
These flavours are everything I want to eat during winter. Though I have to say that when I make risotto, I don’t mind the stirring and the fussing… Because it’s so mechanical, I find it calming, and I am able to watch a show or even enjoy a CD in the process – all of which are hard for me to do otherwise. Thanks for sharing this!
Marissa | Pinch and Swirl
I completely agree that white rice pales in comparison to brown – in flavor and texture. I love this technique + just everything about this risotto!
p.s. Using your hair to block your computer screen on the plane? Thanks for the morning giggle.
Kate
Thanks, Marissa! I really did use my hair to block my screen. I have a lot of long hair and it comes in handy sometimes! :)
Ruby
Since I don’t have a dutch oven,can I just pour the rice mixture into a baking dish when it goes into the oven?
Kate
Yes, I think so, but you’ll probably need to cover the baking dish with foil to trap the steam inside. Please let me know how it goes if you try it!
Abby @ The Frosted Vegan
I am alll in for a vegan version! Kate these photos are stunning, love them!
Melissa
Fascinating! I can’t wait to try this. I will likely sub in thyme for oregano, though, since mushrooms and thyme are a match made in heaven to me.
Kate
Go for it! I actually tried fresh thyme and oregano side by side, thinking I’d prefer the thyme, but oregano won by a landslide.
Julia @ Sprinkled With Jules
The fact that you can make brown rice look beautiful is pure talent! But on top of that, it SOUNDS amazing too! I think I’ll save this for my next date night.
Kate
A vegan version would be awesome! It looks so yummy.
Sarah - Daisy at Home
Oh this sounds yummy! I love that you’ve made it so simple. I’ve been making farro risotto for a few years now and I just love the nuttiness and bite that the farro lends. Also, sign me up for anything that has mushrooms!
Ella
Vegan risotto sounds like a wonderful idea!
I’ve definitely gotten weird looks while editing videos on a plane (obviously I wear headphones!). There’s a lot of people who have no idea that talking to a camera is totally normal, especially talking while applying eyeliner or modeling a pair of boots. *sniff of disdain*;)
http://www.youtube.com/sparklesandsuch26
Kate
Haha! That is so great, Ella.
Maria Anne
YES, A Vegan version, please!! This looks great but I’d love to see your take on it, instead of trying to veganizing it myself and maybe messing it up :)
Jessica | Saucy Pear
Minimal effort is key with two kiddos running around (ok, the baby doesn’t run yet, but you get the idea). We love risotto and mushrooms around here, so this sounds amazing!
J.S. @ Sun Diego Eats
I’ve only made so-so successful risottos so I am so excited about this new method! And with brown rice to boot. I wonder if you cooked it for even longer you could make kamut risotto.
I edit pictures on planes too because its one of the few of the more useful things I can do without an internet connection. Besides that its just inexplicably watching awful movies that I would never consider watching on land.
Cara's Healthy Cravings
I have yet to try a baked risotto, but I think you have inspired me to give it a whirl. I often make my risottos with barley, but brown rice would be just as yummy, I’m sure.
I love having leftovers to reheat and top with a fried egg!
d
Why is it that the best foods are the least photogenic? I can almost smell your kitchen from here. This risotto sounds fantastic and will definitely taste even better on date night! Thanks for another fabulous recipe that I’m sure to whip up!
Jemma Field
I’d love to hear the vegan version please! It sounds/looks AMAZING!!! I’ve just found your blog and I totally love it! Thanks for the awesome work :))
Kate
Thanks, Jemma! Welcome! :) I’ll work on that vegan version ASAP.
Sam @ PancakeWarriors
I’m pretty sure I could eat this everyday for a month. Mushrooms are seriously my weakness (and my bf hates them so I’d get all of this to myself). I love the tamari in this – umami baby!! What a great recipe. Thanks Kate!
Cris
Look delicious!!! And all your pictures are stunning! :)
Gerlinde
Your risotto will be on my table tonight with some fresh fish I got from my neighbor. I will use shiitake mushrooms and might substitute farro for the rice. Thanks for all your work and the lovely post.
ItalianGirlCooks
1. Pictures are gorgeous
2. Love the recipe
3. What kind of brown arborio do you use? None to be found were I live – although I see it on Amazon.com, but it’s not organic. Help!
Kate
Thanks! Here’s the kind I used, which I found, I think, at Whole Foods: http://www.lundberg.com/product/organic-brown-short-grain-rice/
Marisa
I know the wine is such a standard risotto ingredient, but any substitutions (underage)?
Kate
Hey Marisa, I think your best bet would be to leave it out altogether. It’ll still be delicious!
Lisa @ Healthy Nibbles & Bits
Ha! I love that you used your hair as a shield to cover your screen! I haven’t made a risotto in ages. This is definitely motivating me to get it going!
Trish
Vegan version please! And quickly! I’m drooling at the thought of it :)
Kate
Ok, I have ideas on how to make it happen, so I’ll try out the vegan version when I get back home next week!
Bell Santiago
Sounds soo yummy, i could eat risotto all day every day so im definitely gonna try this out!
Courtney
Thank you for this recipe!! I love risotto and have always been interested in using brown rice, but never attempted because of the time commitment. I agree with you: it’s a perfect date night or dinner party dish. I’ll definitely be trying this recipe and experimenting with different mix-ins too!
Splashing In Puddles
You’ve sold me on this one, I’m going to try it this week. I’m thinking I will add some chopped spinach (just because I like to add greens to just about everything). What do you think?
Kate
Sounds like a good idea to me! Personally, I don’t like reheated spinach, so if you’re like me, you might want to just stir spinach into the portion you’re about to eat.
Splashing in Puddles
I like spinach best just wilted so that is a great idea. Plus, that way if I don’t like it in there then it wont ruin the whole batch. Thanks Kate!
Splashing in Puddles
I ended up skipping the spinach and served it with peas which was a great combo. This is a delicious (and I agree seriously addictive) dish. The easiest risotto I’ve ever made and the tastiest – win, win!!!
Kate
Great idea! Thank you for getting back to me. I’m so glad you enjoyed the risotto recipe!
gail
A vegan version? Yes, please!
Kate
Ok, I’ll try!
Eileen
Hey, no apologizing for how this risotto looks! The worst-looking food always tastes the best, right? And I’m just imagining how this must taste — amazing! I especially love the fresh oregano.
Emily
this sounds amazing! is it possible to make without a Dutch oven? thanks!
Kate
Hey Emily! I think you could make it in an oven-safe, heavy-bottomed pot with a lid. If you don’t have one of those, you might be able to (carefully!) transfer the hot rice and broth to a baker during step 3, cover it with foil and proceed as directed. Please let me know if you give either of those ideas a try!
Emily
hi kate, thanks a bunch for the suggestion…howeverrrr i caved and bought a dutch oven. i’ve been looking for an excuse and this recipe was the perfect one! it was so delicious, thanks for another great recipe!
Kate
Woohoo! You are going to love that Dutch oven forever and ever. Sometimes I want to give mine a hug. ;) So glad your risotto turned great in your new purchase!
kristie {birch and wild}
This would be lovely made with some local wine and hard cheese. I have never made brown rice risotto before, but now I am wondering why I haven’t. Love this post.
Amy @ Thoroughly Nourished Life
Oh Kate! You are speaking my love language with this dish.
Mushrooms, brown rice, oregano – take me there :) I will definitely be making this for date night soon, but I can’t promise I’ll share ;)
laurasmess
Hahahaa!!! We don’t have internet at home at the moment (still getting broadband set up after returning from overseas) so I am doing exactly the same thing in coffee shops all over the city. Definitely attracts some interesting/quizzical looks; for instance I was editing cacao overnight oats a few days ago and… well, I can relate to the brown mush’ photograph scenario! In saying that, these photographs are beautiful. You definitely make mushroom risotto look absolutely drool-worthy. I love the idea of the mushrooms, cheese, oregano, brown rice and wine. Warming, nourishing and delicious. Perfect for cooler weather. Stay warm lovely, I hope that you and Cookie have a beautiful start to winter xxxx
Kate
Haha! I’m glad you can relate, sweet Laura. I hope you get to sit down to a bowl of mushroom risotto soon! Glad you guys made it home to Australia safely. xo.
Ellen C
Don’t know how you ever had any leftovers! I made this tonight and it was too delicious to leave any for a future date. My husband really liked it and the house smelled so good while it was cooking. Thanks for a great recipe!
Kate
Ellen, thank you for letting me know! I’m so glad you both enjoyed it. :)
Todd B
This looks absolutely delicious, and an hour of stir-free risotto cooking sounds…amazing. I’m always a sucker for Risotto, especially when mushrooms are involved.
Alissa
Sooooo glad you posted a simplified version of this recipe. I still crave that mushroom risotto that we made that night but fear the long wait. Gonna be adding this to my cozy meal rotation soon. Mmmmm.
Sophie
Girl, YES! This is amazing! I could even see it rocking some wheat berries or pearl barley, perhaps…. though, those probably cook much longer. Baked risotto, so clever — and yes, YES to browned mushrooms. On everything! Must try :)
Joanne
I haven’t attempted brown rice risotto because I tend to like eating dinner before midnight..but I definitely need to try your simplified method! Sounds so hearty and kind of like the perfect fall food.
Lacey
Vegan version please!! Very interested. This looks yummy :)
Kate
Ok, I’ll try it when I get back home! Fingers crossed.
Miranda
Please post the Vegan version!!
Caroline Carey
This was delicious….great recipe . Many thanks
Emma
Swoon! Thanks for perfecting the method Kate, this is on my list for next weeks meals! Also LOVING your instagram pics from Tel Aviv…!
Sasha
Great recipe – I’ve had a bag of brown arborio sitting around in my cupboard for a while and I have been avoiding it as I wasn’t sure how to deal with its long cooking time so thank you! Made this last night and it was delicious. I didn’t have any white wine on hand so I deglazed the pan with sherry before the stock went in instead. Yum!
Kate
Thanks, Sasha! So glad you enjoyed the risotto. Sherry sounds like a delicious substitution, for sure!
Sini | My Blue&White Kitchen
I’ve never had brown rice risotto but it sounds beyond delicious! I can certainly imagine the nuttiness which pairs more than perfectly with mushrooms. Thanks for sharing this recipe and perfecting the method. Can’t wait to give it a go!
[Have you ever made farro risotto? I’ve been dying to make the Carrot Risotto w/ Mint Pesto & Feta from Nothing But Delicious!]
Kate
Thanks, Sini! I think you would really enjoy this risotto. I have not made farro risotto! I tried barley risotto last year and it didn’t turn out well, but I blame the recipe. :)
Caroline
This looks great, I love the sound of oregano in it – reminds me of an Ottolenghi orzo recipe, it does really add a ‘zing’, and brown rice sounds good as well. I look forward to giving it a try – a great introduction for me to your site, after I came across it through your ‘starting a blog’ tips.
Kate
Thanks, Caroline! Hope you love this dish. Glad you found my blog and my tips!
sue
This came out great, so much easier than standing there stirring forever. Thanks!
Kate
Yay! Thanks, Sue!
Kelly
I just made this recipe with my boyfriend (along with an aged bone-in ribeye… shhh!). He had two remarks: 1) There is no bite fatigue with this dish; and 2) Probably the best recipe we’ve ever made together. Thanks for a great winter dish!
Kelly
Update: “The rice stole the show.”
Kate
Woohoo! Thanks, Kelly. :D
Katie @ Domestiphobia
I couldn’t find short grain brown rice, so I had to get white arborio. Will the cooking time be shorter for that? I can’t wait to try this!
Katie @ Domestiphobia
Or rather I should say, do you know approximately how much I should adjust? Thank you!
Kate
Hey Katie, good question! Try baking the rice for 40 minutes instead of 60. I think that will be just right.
Katie @ Domestiphobia
UPDATE: This was SO good! Your cooking time recommendation came just in time. I made this with white arborio since I couldn’t find brown and baked for 40 minutes. I was a little worried because I accidentally put all 5 cups of broth into the oven, but when I took it out and added the rest of the ingredients, everything came together beautifully. The wine, in my opinion, is a must — it added so much to the flavor. My husband’s not usually crazy about most meatless meals I make, but he LOVED this. I will definitely be making it again. Thank you so much, Kate!
Kate
Hooray! Thanks, Katie!
Nina
Risotto is one of my favourite comfort foods ever! I love that it can be made with almost any kind of vegetable sitting in the fridge! I have never tried it with brown rice though. Once I’m done with my current package or canaroli rice, I’ll try brown rice!
I almost never use the “normal” stirring method for risotto, usually I start by heating oil, adding minced onion/garlic/celery and cook until soft on low heat, then increase heat a to medium, add 1/2 cup rice per person and cook until shiny, then 1/2 cup white wine if I have some on hand and stir until it evaporates. At that moment, I add twice more broth than rice, all in one time, bring to a small boil, cover and cook on lot heat until the rice is ready, about 15 min later. It only requires a few stirring every 5 minute to ensure it doesn’t stick to the pan. After 15 min, I check if the rice is cooked, and if not I add a bit more broth or water and continue cooking for a few minutes, and so on. It can seem very untraditional, but I once heard the old cashier of the Italian grocery I shop in (and I live quite close to Italy so I can assume he knew what he was saying!) telling a customer that she had to “forget the pot on the stovetop for 15 minutes” when talking about the proper method for cooking risotto. And so far, it never failed! I usually add the chopped veggies with the broth (excepted for baby spinach or arugula, that I stir in in the last minutes of cooking) and everything cooks together. I even tried risotto in the rice cooker once, with a similar method, and it worked!
So I guess the same method would work for brown rice, no oven needed! Excepted that I don’t know the amount of water needed for brown rice, but according to my previous experiments on cooking brown rice, I’d say 1 amount rice and 3 amounts water. I’ll try it and see how it works!
Also, I’m all ears for the vegan version. I already have one but I am curious to hear about yours!
Kate
Hey Nina, thanks for sharing your method! That sounds like a great way to go about it. Let me know how your brown rice version turns out, please!
Julie
I made this a bit differently. I sautéed the onion and garlic and then put in the rice for a while. Then I added the wine (like I would make a stove top risotto). I boiled the broth and then put it all into a covered baking dish. I don’t have a Dutch oven, so this required more pans, but it worked fine. The short grain brown rice doesn’t give up its starch like white arborio rice does. This means the addition of the butter and cheese at the end is crucial in order to have that nice risotto creaminess. I didn’t need the additional cup of broth at the end. This was good and hearty the first night, but the next day, when more of the liquid had soaked into the rice, it was divine. Thanks for this method. The stovetop method has not worked for me with the brown rice.
Kate
Thanks, Julie! I appreciate your recipe notes!
Lauren
Stinking delicious. My hubby and I made this tonight, and we loved it! We added a little cayenne pepper. Love it, love it, love it.
Kate
Fantastic! Thanks, Lauren.
Grace
I made this vegan by simply not adding the cheese and substituting Earth Balance for the butter. Still amazing. Thank you so much for this outstanding recipe. I will definitely be making this again!!
Kate
Awesome! Thanks, Grace! I was experimenting with a vegan sweet potato risotto today and I thought it was pretty great without cheese, with some extra olive oil stirred in at the end. I also tried adding white miso, thinking that it might make up for the umami flavor in Parmesan, but I can’t decide if it made the risotto better or not.
Rebecca
Made this tonight for dinner…LOVED it! Ran out of brown rice so used Arborio – delish. Can’t wait to try with brown rice though. Lots left over for lunch tomorrow. Thanks for a great recipe!
Veronica
Made this recipe last night and it was amazing! Not only was the dish delicious and super simple to make, I was even able to do some cleaning during the 40 minutes before it was time to prepare the mushrooms. For those of us who are always looking for ways to multi-task and get things, done, this recipe is great for that!
Again, the result was delicious and I plan on using this pretty often during the rest of the winter!!!
Kate
Thanks, Veronica! Happy to hear that you loved it.
Tani
Tamari soy sauce by definition is soy free??
Kate
No, tamari has soy in it! It is usually gluten free, but check the label to be sure, if that’s what you’re looking for.
Bet @ Bet on Dinner
Wow, this was so.good. I always bake my brown rice in the oven thanks to Cook’s Illustrated, but have never tried risotto that way and I may never go back! I only have a large (7.5 qt) dutch oven and it worked fine in there. I think next time if I can get started early enough I’ll cook the mushrooms in my dutch oven first and then set them aside so I can get away with only one pan! (I’m a little obsessed with minimizing dishes! ;o) )
This is the second recipe I’ve tried from your site and both have been delicious. Thank you!
Kate
Thank you, Bet! So glad to hear that you loved this dish. Smart thinking about pre-cooking the mushrooms!
Gayatri
Hi Kate! As irresistible as this looks, arborio rice is exorbitantly priced in India :( And the brown variety is definitely not available. If I used regular brown Basmati, or any other long-grained rice, would I be completely destroying the risotto? And could I bake it in a non-stick square baking dish? Thanks so much :)
Kate
Hi Gayatri! I’m sorry, long-grain rice doesn’t have the starchy enzymes that make risotto creamy. I really don’t know how it would turn out with those substitutions. You would definitely need to cover your dish while it’s in the oven, and like I said, I don’t know if it will be very risotto-like without starchy short-grain rice. Sorry!
Gayatri
Hi Kate! Got my hands on some amazing brown risotto rice, so this beauty is on the cards soon! Just wondering if I could bake it a regular glass baking dish? Or is the pot crucial?
Gayatri
Oh also, could I cover the dish with foil?
Kate
Hi Gayatri! You will need to cover it somehow. Foil might work!
Jennifer
Um – hello delicious! After my mister and son took their first bites, they both said “wow”! So far, your recipes are two for two in this house. Can’t wait to try some more.
Kate
Hooray! Thanks, Jennifer. Hope you love the other recipes just as much!
Fiona
made this yesterday with a few changes (doubled the garlic, omitted the parmesan, replaced butter with vegan butter, added thyme and sage, added chopped asparagus in the last few minutes of sauteeing the mushrooms) (also i found that i totally didn’t need that extra last cup of broth, it was already perfect)
so probably not the same taste, but i made it again tonight!
the entire thing was incredible!
i honestly can’t see myself stirring risotto forever again.
thank you!
Kate
Thanks, Fiona! Glad your risotto turned out well.
Andrew
Re: Gayatri’s query above, as it happens I did used brown long grain rice and it worked fine. I kept it tightly covered in the oven. It was very slightly drier than a regular risotto, but barely.
Agree with Fiona, I also didn’t need the last cup of stock, left out the wine, and it was plenty wet enough. I didn’t have enough mushrooms, so I also fried off celery and a red pepper before adding the mushrooms.
Julie
SO GOOD! I made this last night and added peas along with the mushrooms. Thanks for sharing!
Kate
Awesome! Glad you enjoyed it, Julie!
Monica
I also veganized it and it was delish. I left out the butter and the cheese. I didn’t use a butter substitute since my daughter won’t eat canola oil. For extra flavor I used 2 tsp vegan worcestershire and 1 tsp of tamari. When I sautéed the mushrooms I also added a splash of sherry. It was really good, but I do prefer the butter and cheese version:)
Kate
Thanks for sharing, Monica! I’m glad your vegan version turned out well. I don’t blame you for liking the butter version better! ;)
KatCooks
I just tried making this recipe and it didn’t turn out as nice as everyone has stated. I did not, however, have a dutch oven and used a baking dish with a fitted lid instead…I guess a dutch oven makes a huge difference.
I put in the 4 cups of stock and I just used regular brown rice (it looked short to me but maybe there’s a shorter version?) and when the hour in the oven was up, I brought it out and it was still liquid-y; I probably didn’t need to add the remaining cup of stock and 1/2c wine.
The flavour is great, but we ended up putting it back in the oven for another 1/2 hour or so and took out a little liquid.
KatCooks
*Correction: we didn’t take out extra liquid, but after stirring, putting it back in the oven helped it out a lot. The flavour is so yummy!
Kate
Hi Kat, I’m sorry your recipe didn’t turn out as well as mine. I think it’s most likely due to your choice of rice. Regular/medium-grain brown rice doesn’t have the starch in it that makes risotto creamy. Short grain rice does. Glad you made it work for you!
Natalie
I just made it, it’s lovely. I’m on the dr Mcdougall plan so I omited the oil, since I’m vegan I sprinkled some nutritional yeast instead of parmesan. This made me think of adapting Patricia Wells Risotto rosso from her book “Tratoria” using your measuring values for the liquids and rice.
Thanks it’s always fun to discover a new blog, a new blogger and some great “recette”.
Natalie
And also i used lundberg short grain brown rice and it work perfect!
Kate
Thank you, Natalie! I used that rice as well. I’m so glad you managed to make this recipe work well for you! Welcome to my blog. :)
V
Hi! Just found your wonderful blog and am excited to try this recipe first :) I’m trying to cook healthier comfort food and include more vegetables in my recipes. You wrote here that you can sub any preferred veggies in place of the mushrooms (I love mushrooms but my bf is not the biggest fan) so I was wondering if you have some suggestions for veggies that would go great with a hearty brown rice risotto. I trust your judgment (semi novice cook here!). Thank you!
Kate
Hi V! Welcome to my blog! I’m excited that you’re going to try one of my recipes. You definitely picked a good one. I would honestly guess that any veggies you’d cook up for the risotto would be fantastic. If you want to play up the nutty flavor of the brown rice, I bet asparagus and peas would be awesome, or maybe carrots and kale (haven’t tried either of these!). Let me know how it goes!
Aparna
Hi Kate
Made this today. Thanks a lot for the low-labor recipe. I did need to finish up in the microwave but that was because I had a hungry toddler and was not sure about how kuch longer it will taje. Also put in veggies (I used red bell papers, carrots and broccoli) by sautéing them after the garlic and totally forgot the mushrooms due to the rush but it turned out delish.
Just wanted to let you and others know that I used brown basmati rice and though it was not starchy on its own, the cheese-butter-broth combo made it happen!
Kate
Thank you, Aparna! I’m so glad you all enjoyed the risotto. Your version sounds delicious.
Lee
Hi Kate
Being a recent convert to brown rice, I thought risotto was a thing of the past until I tried your baked version. I was thrilled with the taste & how easy it was !! I am just about to make a 2nd batch it was just so good. Last time I substituted roasted pumpkin & goats cheese for the mushrooms (no mushrooms in the fridge) and today I am trying a seafood version with some hot smoked salmon & scallops.
Thanks again for sharing this recipe ! Cheers, Lee
Kate
Thank you, Lee! So glad you enjoyed the risotto. I think brown rice adds more flavor (in a good way) and your pumpkin version sounds stellar!
David
Kate,
I have been loving your website for months now! I made this risotto for the first time for my mom on Mother’s Day yesterday. It was amazing! Everyone loved it (even the picky eaters)! I’ll definitely be making a ton more risotto now using this technique!
Thanks for the awesome recipes,
David
Kate
Thanks for saying hi, David! So glad you all enjoyed the risotto (especially your mom, since it was her day)! Hope you’ve enjoyed the others just as much.
Sue
I have been making this recipe since I first saw it. My husband had to buy us a Dutch oven, and I have put it to good use. We love this recipe, make it for friends, and are always asked for the recipe.
Thank you so very much for sharing!
Kate
Thank you so much, Sue! Delighted to hear it!
Sue
I forgot to leave a rating! Five stars all the way!
Dottie Lord
We just love this! When I stumbled across your recipe, I just fell in love with not having to stir it for hours. 4 little people at my ankles makes for busy days. I’ve made this a few times now with different veggie combos & the kids LOVE it! I have to double it every time so there will be leftovers. ;) This one’s a keeper.
Kate
Thank you so much, Dottie! Sounds like you are one busy lady!
Joy
I followed the directions exactly, except used thyme instead of oregano. It came out great, but I would scale back the tamari to taste rather than the exact proportions. It was too overpowering for me. I will try again with just a splash of tamari. Great idea though, and I am really excited to start experimenting with this recipe!
Kate
Thanks, Joy! Glad you enjoyed it. I didn’t taste the tamari very much in the finished product—could you have perhaps used tablespoons instead of teaspoons? Regardless, I think scaling back or omitting it altogether will work great!
Devon Claire
I made this dish last night, and it was out of this world. The risotto had such a great umami flavor — in addition to being healthy and satisfying.
I never cook with wine but I went out on a limb and used chardonnay in this recipe; it definitely took the flavor to the next level. I couldn’t find brown arborio rice, so I used short-grain brown rice, and the consistency was perfect. I will definitely be making this recipe again. Thanks, Kate!
Kate
Devon, thank you! Delighted that you enjoyed this recipe so much.
Camaran
Do you think the recipe would work with pearl barley? I only have that or long grain brown and white rice…sounds good though and would love to try it. Thanks!
Kate
Hmmm, good question. I’m not sure. With barley, you might need to adjust the amount of cooking liquid/time in the oven, and it won’t be as creamy as short-grain brown rice. Short-grain rice has a special starch in it that make it creamy.
Stacy
This recipe is pure genius. I love how accessible it makes risotto. It didn’t need it, but I added a pinch of paprika at the very end. So delicious. Thanks Kate!
Kate
Yay, thanks Stacy!
Heather Kelly
I made this last night on request for my husband’s birthday. It was delicious but the cheese didn’t seem to incorporate all the way and was a bit “stringy”. Any suggestions on what I should do different? I bought a package of shredded fresh Parmesan. Would it be better if I shredded it myself, or did the rice cool down too much before I added it? Did I use too much? Thanks for any suggestions you might have. I can’t wait to try some more of your recipes!
Kate
Hi Heather! I’m sorry you had trouble with the cheese. I suspect that your shredded Parmesan had been tossed with some “anti-caking” agent, which keeps it from sticking together in the bag but can also keep it from melting properly. Please let me know if grating your own solves the problem next time!
Carol
excellent risotto! Did not add butter but otherwise followed recipe. Easy and delicious.
Kate
Thank you, Carol!
Matt
I just made this recipe, followed everything accurately, but…just a pungent mess. I used Dell’Ape Parmesan, I’m not sure if that’s what it was, but as soon as I added it, the risotto took on an awful smell. A shame, after all that work. At least I got to snack on some of the mushrooms while they sauteed…
Kate
I’m sorry to hear that, Matt! That definitely sounds like an issue with your cheese. Such a bummer. :(
Ruth
So, because of my diabetes I find I have to cook more vegetarian. Thank goodness you and Cookie have great recipes. I of course read the recipe wrong but…..this turned out FABULOUS and so darn good. I used regular long grain brown rice, but didn’t see catch that you said to only put 4 cups of the broth so I put 4 cups and one cup of water and put the whole thing in the oven. I also used 3 cloves of garlic and just regular dark soy sauce. I like Parmesan so 1.5 cups 75 min in the oven mixed with Pinot Grigio and the other changes and it turned out the creamiest and yummiest risotto ever. I couldn’t stop nibbling before I got it in the bowl. I only used about a half teaspoon salt altogether and with fresh pepper and oregano and to die for. I’m trying the Cauliflower encrusted Parmesan steaks next! You rock Cookie! (Tell Kate it was fabulous!)
Kate
Hi Ruth! So glad you enjoyed this risotto! I have a tendency to be hypoglycemic, so that’s why all my recipes are made with whole grains. Cookie says hello!
Juliann Paige
I just made this for dinner tonight, and although the flavors were there- my rice just wouldn’t cook. I only had white arborio rice- which shouldve been done cooking within the hour but after an hour and 20 minutes on the convection setting we pulled it from the oven and ate it al dente. I’m going to recook the leftovers tomorrow and hope for that creamy goodness that risotto promises, but I can’t help but feel so frustrated with the cooking process! Any clues as to why it just would not cook??
Kate
Hi Juliann, that’s very strange! I haven’t gotten any other reports of the rice not cooking. White arborio rice should have only needed about 40 minutes in the oven. I don’t have any experience with convection ovens, but maybe convection doesn’t work well for this baked rice technique? Are you sure your oven heats up properly? I bought a cheap oven thermometer on Amazon so I can monitor mine. Might not be a bad idea, because I’m really not sure how rice could not cook when heated.
Jim Allen
OMG. OMG. Katie, My husband and I had brown rice risotto in Rome a few weeks ago. It was delicious. Your recipe is phenomenal!!!!!! Made it tonight and followed the recipe to the letter (almost). It worked great as written. Only difference, I topped ours with some sautéed shrimp and a little truffle oil (I forgot the oregano).
Thanks so much for the terrific recipe. It’s a keeper.
JIM
Kate
Thank you so much, Jim! Delighted to hear that this one turned out great for you. Truffle oil! Why didn’t I think of that?
Cindy Boxer
Thank you for this recipe. Going to try it tomorrow night, vegan style. Just an idea….I have made risotto in the past using sweet Marsala wine (instead of white) and a vegan “not beef” broth. The mushrooms would lend themselves well to a Marsala risotto version. Thanks again. I’m sure my husband and I will be singing your praises tomorrow night!
Kate
That sounds like a great idea, Cindy! Hope the risotto turned out well for you!
Holly
Hi Kate, I’m planning on making this recipe for a girl’s night on thursday and just wanted to inquire about the wine component (as one of my ladies is unable to drink alcohol for a medical reason). I know your recipe above states you can leave the wine out altogether, but I was just curious if I needed to sub in another liquid in it’s place – i.e. another 1/2 cup of stock to account for the liquid that the wine would have added?
Thanks!!
Kate
Hi Holly! I’m sorry I didn’t answer you more quickly. I don’t think you will have any problem leaving out the wine altogether. You’ll see when you make it that there’s plenty of other liquid in there, but if it seems dry after stirring for the first minute or so, feel free to add another 1/2 cup stock or so at that point. Hope you have a great girls’ night!
Holly
Thanks Kate! I actually didn’t end up getting this until today, but i left out the wine altogether and it turned out pretty good. I had one guest who required a vegan option so i used olive oil at the end instead of the butter as your notes recommended and i put the Parmesan in a separate bowl on the table so those who wanted it could stir it in. It turned out quite tasty – i think had i been able to actually stir in the Parmesan and use butter instead of olive oil it would have been even better!!!! but with that being said, my gluten-free vegan friend who had it without Parmesan had 2 helpings and took home the leftovers! I will definitely try this again in the future…when i dont have to worry about the butter and Parmesan being a problem because i think they would really kick it up a notch!! great recipe – thanks for the reply!
Kate
Thanks, Holly! I’m glad it turned out well. I think you’ll really love it when you get a chance to make it as written! It’s one of my very favorites. :)
Chelsea
This recipe is amazingly good. I accidentally left out the parmesan – I got my partner to grate it and everything, we just forgot to put it in! It was still completely delicious. I added some parmesan to the leftovers and it does add a little something extra, but its really amazing even without the cheese.
I also added some extra wine (1/2 C) instead of veggie stock because I ran out (haha!) it smelled amazing while baking in the oven.
Can’t wait to try your other risottos!
Kate
Thank you, Chelsea! So glad the risotto turned out well for you, even without the Parm. :)
Amber
So yummy! My boyfriend and I made this yesterday and it turned out delicious. We did sub a few things…
-We used a shredded cheese blend with parmesan, mozzarella and romano (didn’t want to spend $7 for a brick of the good stuff at Whole Foods).
-I think I added an extra cup of broth by mistake but it turned out great.
-Used salted butter
-Used regular soy sauce instead of the tamari
-Mixed in some of the oregano at the end and also used as the garnish
This was so good and we plan to make this again! I bet it would be good with peas too..
Kate
Thanks, Amber! I’m so glad yours turned out great!
Ora Alberton
Thanks for a wonderful new addition to my ‘fave’ recipes. My husband is third generation Japanese. This dish really gives him the ‘rice hit’ he craves for. I love it for the cheesy and ‘shroom taste. We live in snowy Montreal (yes, that’s in Canada)… So in the winter I use my dried garden-grown Oregano. Just as tasty.
Ora Alberton & Dennis Oyama.
Carmin
Absolutely lovely.I didn’t use wine. Didn’t even miss it. I also had to use dried basil, since I didn’t have oregano. My family also loved it. I cried it was so good. It is like gourmet comfort food. I can’t imagine risotto with white rice now. The brown has so much character to it. I wish I had a nice steak to serve with it, chicken seemed too bland next to the rich flavors. Xoxo
Kate
Thank you, Carmin! I am so with you on the brown rice. It’s way better!
Cassandra
This was an amazing recipe! It made risotto so much easier yet just as delicious. I only had long grain brown rice and I used half the butter called for and it still turned out wonderfully. This will be my go-to risotto cooking method from now on. Thank you so much for sharing.
Kate
Thank you, Cassandra! Happy to hear it!
Paula Blanchard
This was FABULOUS!!! I used Lundberg Golden Rose short grain brown organic rice, and it was creamy perfection. Instead of mushrooms, I stirred in two handfuls (6 oz or so?) slivered baby spinach, and it was scrumptious. I expect arugula would be equally yummy. THANK YOU for cracking the code on brown rice risotto.
Paula
Caitlin
WOW! I seriously might be obsessed with this dish…
I’ve never made risotto before & honestly had no idea how labor intensive it can be. I really wanted to make this according to your directions, but only had a quick cooking blend of texmati white, brown, wild & thai red rice on-hand. I decided to give it a go anyway, figuring it would at least be edible enough. Whoa…it’s my new favorite dish. This might even replace stuffing at my Thanksgiving dinner table this year, that’s how much I love it!
So for all the authentic risotto fanatics out there, please don’t hate me, but I wanted to share my alterations for anyone who might be willing to sacrifice the authenticity for an even easier version that’s still loaded with incredible flavor & creamy goodness.
I cooked the rice according to package directions using 1.5 cups rice & 3 cups vegetable stock. Combined both in a stockpot, brought to a boil, covered with lid & simmered for 15 minutes. However, instead of removing from heat I kept the flame all the way on low & stirred in the grated parmesan, 3/4 cup coconut milk (instead of butter), 2 teaspoons Bragg liquid aminos, salt, pepper & a touch of red pepper flakes. While the rice was simmering earlier, I cooked the onion & mushrooms together with about 4 cloves of chopped garlic & a blend of fresh herbs (oregano, thyme, sage & rosemary) & added to the stockpot with the other ingredients. I slowly stirred for about 10-15 more minutes, adding in about 1/2 cup more veg stock in small doses, until the rice grains broke down to a soft instead of chewy texture.
The end result was velvety, creamy, savory, oh my goodness & only took about 30 minutes start to finish – hooray!
Amy C.
Does this recipe double well? I plan to make it this weekend and I’m slightly worried it won’t be enough.
Jenny
I made this twice– once for my family, and then again tonight for a group of 10. It was fantastic both times. I’ve made the ATK recipe before, but I swear, this sends it way over the top. Thanks for sharing it!
vivian
This was my dinner tonight, alongside a salad and a glass of white wine. Delicious! It’s not the same as white rice risotto, but a beautiful dish in its own right. Thanks for a great recipe!
Jacinta
This is SO GOOD! I just made it and substituted some stuff I didn’t have/couldn’t get because I’m in Japan (the parmesan’s not so good here, no fresh oregano, but the rice is nice and starchy and shitake mushrooms are abundant) and it worked out so well, even in my tiny microwave oven!! Thanks Kate!
Matt & Brandi
The hubs and I made this dish tonight and we loved it! It was fun preparing it together. The no fuss method gave us plenty of time to enjoy a glass of wine, BONUS! Thank you. This risotto is in rotation:)
David
Another fabulous recipe! C&K is by far my go-to for fantastic vegetarian food.
After attending a mushroom workshop, we grew our own oyster mushrooms. To celebrate we made this recipe; so glad we did. Thanks.
When can we buy the C&K swag!!!
Melinda Berger
The recipe was amazing. I used the wine, but didn’t need the extra stock after taking the risotto out of the oven. It really made a great risotto with minimal effort.
Kate
Thank you so much for letting me know, Melinda! Delighted to hear it turned out well for you.
Kate
I love this recipe! Thanks for showing us a no-stir method to making risotto!
Jo
I made this recipe and baked chunks of butternut squash in the oven whilst the risotto was baking, then stirred them through with the mushrooms, I have to say the whole thing was delicious!