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
- 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.
- 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
- 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.
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.
I love your recipes x lve made roasted pumpkin risotto x and mushroom brown rice risotto x and you’re Ratatouille all of them
top recipes x lve shared them with my daughters and they approved of them greatly x thank you so much for making them easy to follow x lm just now making the mushroom brown rice risotto x Cos l like that one the most xx thank you x thank you x thank you xx
I’d like to make this ahead – would you prepare as directed and reheat, or add mushrooms and other ingredients on day that it’s served? Looks delicious!
Hi Leah! I have’t tried preparing any of this in advance. But, it does seem to reheat well.
Made this using vegan butter and vegan mozzarella (didn’t have any vegan parmesan) And it turned out amazing! 10/10 recommend
I absolutely love this recipe and it has become one of my go-tos. I do have a question though, have you tried using wild rice? Do you have any tips for using wild rice in this recipe??
Thanks in advance,
Thanks, Ilonka! I’m so glad to hear it. I love wild rice, but I’m afraid to suggest it here. It doesn’t contain the starch present in short-grain rice, and that starch makes the risotto so nice and creamy. You would probably end up with more of a pilaf situation with wild rice.
I hole I won’t insult anyone, especially you Kate! But Would it be possible to do this recipe in an instant pot? It looks delicious and I wonder if I could make it quicker, on a night out busy family is still busy? Thank you!
Hi Rosalyn! That’s an interesting thought and I haven’t tried. I would at minimum suggest sautéing the mushrooms, if not roasting them. They might disappear into the risotto if you sauté the mushrooms in the pot before adding the other ingredients. I’m also not sure on amount of liquid and timing. So, in summary, I’m just not sure without experimenting myself.
I loved this recipe! I added frozen French green beans right at the end so they still had a little crunch and it was a delicious addition.
Thank you for sharing, Erika!
You can make risotto in an instant pot but the method and ratios are unique to that cooking device. So while I would not suggest taking these ingredient measurements and cooking them in an instant pot you could make your own instant pot recipe that is inspired by the same ingredients found in this recipe.
I’ve never left a review on one of your recipes even though I’ve made a lot but this one was so incredible that I had to! I’m usually disappointed by the way my risotto turns out but this one is just as creamy and flavorful as I’ve always wanted. Kudos and thank you!
amazing recipe, thank you so much for sharing! tried making it and it was so good!
This is the easiest and best tasting risotto EVER. I had to literally walk away from the dutch oven lest I eat the entire pot! I did use white arborio rice and the cook time in my convection oven was 35 minutes. Added the cooked mushrooms, used soy sauce but no wine, salt, pepper, parm cheese and dried oregano and thyme. SOOOO HAPPY. This is in the top 10 dinner items in our house – even my hubby was happy – he does suspect that I’m trying to turn him vegetarian and this will further the cause greatly! Thanks Kate!
The Risotto Guy
Hey, I just found this recipe online after my wife pointed it to me (she wanted to eat a risotto with brown rice as she is trying to reduce eating refined grains like white rice). I was skeptical at first as I couldn’t imagine a risotto with brown rice. It actually turned out very good and the use of the oven is much more preferable to stirring! I ought to experiment with this more, and try using red rice or wild rice.
Made this tonight and it was a huge hit! Paired it with steamed red chard. I would be more careful with the added salt because all the broth plus salt can add up quickly.
Overall really good!
Would it work to substitute basmati brown rice for the short-grain arborio? I have tons of the basmati but no arborio on hand.
Hi Ari! This works best for short grain. I’m not sure the basmati brown rice give you the same result. Sorry!
I made this last night and it was amazing! So easy! I could only find white Arborio rice and added peas 10 mins before rice was done. So good!!!
Made this for dinner tonight and followed the recipe exactly, it’s my new favorite risotto recipe!
Made this for date night along with garlic bread and a light salad! We ended up drizzling a little truffle olive oil on top which was AMAZING!
Hello! Can I make this using just brown rice (rather than brown arborio rice)?
Hi Eunice! The short grain is best here.
Our weekly farm box supplied us with lots of unusual and tasty mushrooms, and a bag or organic short-grain brown rice. What to cook? Cookie and Kate is at the top of my go-to recipe search, and the mushroom risotto looked just right. And was it ever! I would not have believed such a simple dish could be so delicious. I used thyme instead of oregano because that’s what I had, and Earth Balance, olive oil, no cheese for my vegan husband. Even without the cheese, it was rich, creamy and every bit a good as I have come to expect C&K’s recipes to be. Icing on the cake: I made the beet and labneh salad (sort of) to go with it. Beets from the farm box, a shallot, some vinaigrette, cilantro, avocado, no labneh – wow, it was amazing with the risotto. This menu combination is a winner. My new best friends: Cookie and Kate!
I’m so glad you loved it! Thanks for sharing what you have been loving, Susan.
Hello! I made this last night, and it turned out great! I used diced sweet potatoes as my veg, which I normally do with white risotto. I added them in with the rice, rather than at the end, and it came out perfect. Thanks for the recipe!
What’s your favorite/recommended veggie broth Kate? …and thanks for being amazing.
Hi Caroline! I don’t really have a favorite, but try to buy organic when I can. I notice brands vary based on the vegetables they use.
The flavors were here but it was REALLY salty. Everyone was chugging liquids to balance it out. Normally your recipes turn out PHENOMENAL! Do you know what I could have done wrong? I added the 5 cups of veggie broth and the amount of salt you listed to the veggies…
I’m sorry you found it too salty. I wonder if your vegetable broth was on the salty side?
Hmmm… Maybe? The brand I used was better than bouillon veggie broth.
P.S. I just made your lasagna and it was DELICIOUS !!
Better than bullion brand is indeed very salty! Try a combo with a milder broth or just use less of the concentrate.
Hi! Most parmesan isn’t vegetarian, is there a vegetarian cheese substitute you’ve found that works well?
Hi Laura! I have found some at Whole Foods and Trader Joe’s. To get a try risotto, you will want what’s recommended here.
This risotto is DELICIOUS!!! I made your lentil soup last night and this risotto tonight. Both were amazing, so from now on this is where I’m going when I am trying to impress dinner guests! THANK YOU! (I didn’t have tamarin so I used a little soy sauce. I didn’t have white wine. Like I said, it was DELICIOUS. Will make again!)
So good! I really like the method to cook the rice. I couldn’t find arborio at the store, so I subbed with white jasmine & was still nice & creamy! I adjusted the oven cook time to 30 minutes & didn’t wash my rice before cooking. I also used apple juice instead of white wine (same amount). I added cherry tomatoes & peas too. Very delicious!!
We have made this a few dozen times after our first love of it!! First comment sorry!
I sear the brown rice in my cast iron little Dutch oven and at the white wine to render down quickly from a trick my mom did with her risotto!
I added Puccini mushrooms at first stage and the Sautéed mushrooms later per recipe and lastly fold in a huge box of spinach and Parmesan at the end (and sometimes peeled prawns).
Thanks a million for this recipe!!
Taste testing vegetarian Thanksgiving meals and found this one. It is exactly what I was looking for! I am a little nervous to bring it to my in-laws because it is so delicious they may want it more than the turkey!! Another amazing recipe!
Made this vegan with 1 cup nutritional yeast and vegan butter.
It was soooo creamy and delicious!
Thank you for this awesome recipe!
This recipe was so easy and turned out delicious. I actually did make it with long grain brown rice because that just happened to be what I had and I was looking for a recipe to use it up. I was a little nervous that the texture would be off but I thought it was excellent. That being said I will certainly make this again and try it with the correct rice to see if it’s even more delicious :)
This looks delicious. Have you tried to freeze it? Does it defrost well? I have made the roasted tomato risotto from your cookbook and the cauliflower risotto from the website, both were delicious.
Hi John, I haven’t tried to freeze this one. I’m glad you have loved my other risottos! I appreciate your review.
This risotto was fabulous and so easy to make.
Had to leave out the tahini but otherwise followed the recipe . It was a huge hit with my family. I could’t believe it could be so creamy without slaving over the stove the traditional way. I’ll be making it again and adding different veggies and possibly shrimp. Thanks so much for the marvelous dish!
I made your risotto recipe and it was SO easy and SO yummy! My boyfriend really likes it too. I’m adding this to my regular rotation of recipes. It’s so nice to make risotto without all that stirring time, and we prefer to eat brown rice over white rice, so this was perfect! I can’t wait to make it again and try different variations. Thank you!
I’m happy this one is a regular! So delicious. I appreciate you taking the time to review!
O. M. G! I absolutely LOVED this! It took longer than 2-3 minutes to stir in the parm and wine, but I used almost the entire mini-bottle of Sutter Home Pinot Grigio, so there was a bit more liquid than the recipe calls for. I also used a full pound of crimini mushrooms and skipped the herbs because I didn’t have fresh. We ate about 1/3 of it when I cooked it fresh, but the leftovers reheated REALLY well (I just added a bit of water to loosen it).
I’m excited you loved it!
It was the easiest and best risotto recipes I have ever tried:) Loved the part that I could just put the pot of rice in the oven to bake and the stirring was only for several minutes at the end. I used Sprouted brown rice and it worked just as well. Thank you so much for sharing this amazing recipe and I feel good enough to serve this for festive occasions such as Thanksgiving or Christmas.
I’m glad you loved it! Thank you for taking the time to review.
This recipe is simply amazing, thank you so much for sharing! I used to do google searches for recipes, now I visit your site and search for what I want to make. It’s so much easier and they’re always amazing.
Gregory, thank you! You just made my day. That’s exactly what I hope for. :)
My husband absolutely loved this recipe and he doesn’t even like mushrooms!! Seriously, the flavor was wonderful.
Thank you Kate – your recipes are all so delicious.
Awesome! Thank you, Robin!
Yum! I made this as a vegetarian entree for Thanksgiving. I am sad that I couldn’t find brown arborio at my store but I will keep looking around. Even with the white rice, I think it’s delicious. Thank you!
Full disclosure… I screwed up. I added all 5 cups of veggie broth before putting it in the oven. Guess what? It was fabulous! I will make this again and again! It calls for 12-14 oz. of mushrooms, I used 13oz. Will do the 14oz. next time just cuz I adore mushrooms.Thank you Kate (and Cookie) for SO many wonderful recipes. I have not had a dud yet! Have your cookbook too!
I’m glad it still turned out, Lisa! Thank you for your review.
Hi there, I have made this recipe and absolutely LOVE it – I made my life easier by buying the trader joe’s brown rice (3 pouches in a box) for a total of 30 ounces….If i were to approx double the recipe, how long would you bake for?
Hi! You should be able to still bake at the same time. Check on it and see if it needs more time.
I made this for Thanksgiving and I loved it! I ended up putting 2x the amount of wine (whoops) but it still turned out great. It was fun and easy enough for this beginner cook to make!
Delicious! Easy and healthy, loved the recipe.
That’s great, Katherine! Thank you for your review.
Thank you for creating healthy recipes….I look forward to trying many…
Made this tonight…it’s fantastic!! The family loved it!
That’s great, Conne! Thank you for your review.
This was incredible. I recently made the roasted butternut squash version (also amazing) and I like this one even more! I also added zucchini and torn spinach in with the mushrooms, and went with dried thyme stirred in as I didn’t have fresh oregano on hand. I also topped the bowls with pan-toasted pine nuts. Thanks for a lovely and unintimidating recipe. I’m excited to play around with the basic formula and try new flavors in future, but I will no doubt do this one again.
You’re welcome, Nicole! I’m happy you loved it.
Made this for my husband and I for dinner tonight – oh my goodness it is one of the best meals we’ve ever made/devoured. I tend to manage to screw up recipes quite well, but had absolutely no issues making this, such a breeze! We are trying to incorporate more yummy vego meals into our weeks and this is 100% going to be a new regular! Only managed to save one serving for tomorrow’s lunch, so that is a definite sign of a 10/10 meal!
Wonderful! Thank you for your review.
This sounded so yummy, and I couldn’t wait to make it. But it came out very soupy and the rice stayed hard. I must have done something wrong, but I can’t figure out what.
I’m sorry to hear that, Kate. Did you boil first? How old was your rice?
I made this last night and wow, was it amazing and easy. I used brown short grain rice and added mushrooms, shrimp and frozen broccoli florets at the end. I will always use this method. Thanks so much!
Kate, do you think I could substitute quinoa for the brown rice?
Hi Karen, I’m sorry, I don’t think so. Rice and quinoa absorb different amounts of liquid and the starch in the rice, which is absent in quinoa, is what makes risotto so gloriously creamy.
This recipe is soooo decadent and luxurious. Love a good mushroom and cheese and starch dish. I’ll make it again!
Made it last night for Valentine’s Day….so delicious!!! And easy! Thank you!!
Being a recently retired man (who’s never cooked) I’ve really enjoyed using your site for trying to learn new recipes. My wife has been quite impressed with us! I like how you present the pictures, overview and instructions.
My question is: since we have chickens, if I wanted to add in eggs for extra protein for this recipe how would you do it? thank you
Hooray! I love that you are enjoying them, Jeff. You could do a fried egg on top, if you like.
I prepared the risotto the night before and refrigerated it overnight. The next evening I reheated it in one skillet while preparing the mushrooms in another, then proceeded as directed. It worked great!
I tasted the dish before and after adding the white wine and I HIGHLY recommend including it. It was just the right flavor addition. Now that I know risotto can be this easy and delicious I’ll make it far more often. Thank you!
This has become a new comfort food on my list. Have added chestnuts to the onion stage and when I make my broth I add a few dried shitake mushrooms for extra flavor. I even made this for an Italian friend who is a great cook and he loved it!
This recipe is just delicious. I love risotto, and this did not disappoint! The ingredients are simple and wholesome, and the dish comes together easily and beautifully. I will be making this on repeat – I fully recommend!
My family loved this and they don’t like brown rice.
That’s great! Thank you for your review, Alena.
Hi so i tried making this but 65 mins later it was completely burnt. I followed the receipt with detail. Also, the rice at the top was not even cooked
Hi Ian, I’m sorry to hear that. Did you allow it to boil first before placing in the oven?
We just wanted to say a big thank you, first of all, for the amazing content you produce. Your website is a weekly staple when searching for our weekly meals and usually always the first place I check. It’s full of varied, healthy, nutricious recipes which take us around the world in a culinary journey. Truly a delight!
Regarding this particular recipe, I made it last night for dinner and it was great. Never has risotto been so easy to make! Definitely reccomend.
Thanks again and wish you all the best!
Sending our love from Portugal,
Mariana & Andre
You’re so kind, Mariana! I’m delighted you have been enjoying my blog. Thank you for sharing!
I made your brown rice risotto for our first family gathering. I adapted it slightly to cook outdoors over charcoal in a cast iron Dutch oven. It came out fabulously. Thanks so much for sharing it! This recipe in one our favorites list.
Can this be made with white Arborio rice? That’s what I have in my fridge. Excited to try this recipe!
Hi Adi, see the notes for white rice in the notes.
Wow. This recipe is phenomenal!!! I’ve never made risotto before, even though I’ve always wanted to. I wasn’t sure about how well this method would work but I was blown away. So simple, so delicious!!!
My entire family loved the risotto. It was devoured in one setting. My oldest was disappointed that there was no leftovers for tomorrow! I did omit the wine, because I didn’t have it, and we were so surprised at how creamy. Another winner that will added to our rotation. Thanks
That’s great to hear, Sherri! Thank you for sharing.
Finally a risotto recipe that is easy, doesn’t require too much attention and tastes exactly like a risotto should. Thank you! Leftover rice was made into lovely arancini.
I’ve been cooking your recipes for a while now but first time to leave a comment.
Your website is my first go to whenever I look for a recipe. I especially like your approach to blending a portion of soup/chilli without the need of using cream which I never have in the house. You have some really great hacks and your recipes don’t require a ton of ingredients but are very flavourful.
Thank you for taking the time to comment, Eugenia! I’m happy to hear you have been making my recipes for awhile. I appreciate it!
Hi can I make this recipe in a wok?
This is made for the oven, sorry! I hope you try it and enjoy it.
Thanks Kate for a truely wonderful recipe. Made mine using a large casserole dish with, parmesan, shredded chicken, peas and broccoli stirred in at the end. The brown rice came out perfect. What a super delicious meal full of flavour. Not rich or over wet. I would arguably say the best risotto (and using brown rice) I’ve ever tasted. Trust the recipe and you can’t go wrong. Thank you for sharing.
I’m glad it turned out so well for you, Andrew! I appreciate your review.
This is *delicious*!! It was my first time making risotto and I don’t think I’ll bother with the stovetop method anymore. Thanks to your technique I know I can personalise this any number of ways. The flavours in this original recipe are delicious though. I didn’t have any tamari or oregano, used less butter because I ran out, and the way my broth was set up I ended up adding the 5th cup as just plain water, but I didn’t notice any deficiencies. Thanks so much Kate!
You’re welcome, Gabrielle!
Such a fab recipe and so easy! It turns out so well every time. I sometimes just stir peas through at the end if I’m short on time.
Hi, looks awesome! I am going to try this, just wondered though, I usually soak my rice for 24 hours before I cook (sometimes I sprout it first too). Do you think it would work ok if I reduced the liquid a bit and cooking time?
I’m not sure, but you could try it! Let me know how it turns out.
Hi Kate, I tried the recipe but with different quantities so it wasn’t spot-on, will refine it more next time. With 2c dried brown rice, by the time I soaked 24hours and sprouted over 4 days the rice had expanded to 3 cups before I cooked it. I actually just simmered in a pot for 45 min on low like I normally do, (it doesn’t stick). I added a 5th cup of water after that time but it was very slightly chewy in the end so I should have probably used 5. to 6 cups. But overall super yummy!! I used finely chopped leek with the onion, and instead of wine added a bit of ACV. Thanks for the recipe – I will definitely try again!
Absolutely stellar and thank you SO much for an oven version!! Made this with the wine. Perfect! I even impressed a relative with scores of cooking experience. She wanted the recipe:) I will make this for company as a main meal. Cannot wait to make this again!
You’re welcome! I’m glad you are already thinking about making this one again, Mari.
This recipe is DELICIOUS. I’ve made it 3 times even though I’m the only one in the house who will eat it (toddler plus a husband who hates mushrooms). Their loss! It’s the ultimate umami savory carb-y comfort food. Freezes super well so I can batch cook and then reheat in the microwave when a craving hits. Thank you!
I’m happy you are able to enjoy it, Samantha!
I love this recipe! I sub 1/2 cup nutritional yeast for the Parmesan, dried oregano and omit the wine and it’s still great!
That’s great, Margaret! I appreciate you taking time to review.
I am going to attempt this tonight using half white arborio rice and the rest regular brown rice (as that’s all I have in the pantry). Any tips would be appreciated :) I am thinking I will pop the brown rice in the oven for 15-20 mins first, then add the white rice? Wish me luck!
How did it turn out?
Thank you for this delicious recipe. I make it often. So simple but fabulous. I add preserved lemon and various herbs from the garden.Love it.
You’re welcome, Chris! Thank you for your review.
Lady, this is so good. I didn’t follow it to a T, but kinda used your recipe as a guide… so freaking delicious.
Yummmm. Thank you for this recipe. I added some vegan cheese and it was delicious. Love the fact I wasn’t sitting at the stove stirring forever. All of your recipes have been great. Thanks again.
Love your risotto recipes! I make this mushroom risotto and the butternut squash risotto every year – this is my first attempt with my new dutch oven & the recipe was even easier!
Also, shout out to your roasted eggplant lasagna from your cookbook, made it for Christmas Eve and it was AMAZING!
Thank you, Alex! I’m excited you loved it.
This is sooooo good!!!! Thank you! I did the vegan version, excellent!
My son used to love my “sotto” as a toddler but decided it was baby food and lost his taste for it. Now a college student, he adored this recipe. I divided the rice in two out of the oven so I could stir Earth’s Best and Violife plant-based parmesan into one half, and dairy butter and parm into the other to satisfy my family’s diverse food preferences. The oven method is genius, and it’s easy to riff on the basic recipe. Total keeper, as are so many of your recipes (shout out to your paella!).
Great to hear, Maggie! Thank you for your comment.
Hello Kate — I’ve made this recipe multiple times and it’s totally delicious. Everyone always wants the recipe. I’m now going to make a quadruple recipe for a community dinner and I have a huge dutch oven that will hold it all. But I’m concerned about the proportion of rice to liquid. I’ve read that it might not work to simply multiply. Have you done this? Any advice? Thanks for your help.
Thank you for sharing! I’m glad you love it, Kay. I haven’t tried making that large of batch so I can’t say for sure. More time may be needed.
I am currently trying this recipe. I noticed that the ingredients list had 5 cups of broth but the direction said 4 cups of broth. I’m pretty sure you meant 5 cups of broth but just letting you know so you can make the appropriate change
Perfect recipe! I’ve tried today, delicious
I ‘ve never made so good one from a brown rice.
I’m excited you enjoy it, Monik!
Oh my gosh – this was a wonderful risotto without the tedious stirring for an hour. I like the use of brown rice (which is a lower point value for me on Weight Watchers), because it’s healthier, and I really like the slight chew to it. My husband is vegan, so we used vegan buttery spread, and 1/2 c. of vegan Parmesan Cheese. I also reduced the oil when sautéing my mushrooms to 1T because I have a wonderful non-stick pan and I was trying to make it even more calorie friendly. It was gorgeous, very tasty, and easy to make for Valentine’s dinner – this goes in family food rotation and we’ll be doing it again!
Thank you, Belinda! I’m glad you loved this risotto.
good morning, I have company coming this weekend and would like to try this recipe but I have a question. Is the brown arborio/short-grain brown rice one of the same or do you use one or the other ?
Hi! Either will work here. I hope you love it!
Husband loved it, very easy to make.
Thank you for your review, Jessica!
I tried your mushroom risotto recipe a few months ago for the first time and it has become a staple in our house. For our vegetarian daughter it’s a main course with salad on the side. For my husband and I it works wonderfully with a main of salmon and a leafy salad. Delicious, easy, and freezes and reheats well.
That’s great, Patricia! Thank you for sharing.
Great recipe. I make arancini balls with leftovers. Yum!
Thank you, for an amazing recipe. Tastes amazing and was a hit with the family. I left the wine out and used SoySauce instead of Tamari.
Always comes out very liquidy at the end, after adding wine, broth, butter, etc…. Do I need to put it back in the oven for a while?
Hi Ann, it sounds like it needs more time in the oven and maybe more stirring time. Are cooking at an elevation by chance?
Thanks! though no, we’re not at elevation… Do I need to stir it more before it goes in the oven, or after? I always leave it in the oven for at least 60 minutes, sometimes 70.
Hi Ann! You want to stir if you think any rice is stuck to the bottom. Otherwise, follow the instructions and stir as noted when you pull it out of the oven.
Just made this with the white arborio and it is delicious!!! Thank you!!!
Incredibly good recipe. It’s hard not to eat too much of it. Amazing! And definitely easier than stirring forever!
That’s great to hear, Chris! I appreciate your review.
Holy whole grain comfort! I toasted my brown rice a little bit in butter before adding liquid and subbed a can of french onion soup for onion and last cup of liquid, other than that by the recipe. So very good and a great side for hubbie’s grilled pork steaks. Thanks for sharing!!!
You’re welcome, Suzanne! I appreciate your review.
This was my first time making brown rice risotto, and it turned out great. It was so delicious that I was eating it out of the pan as soon as it was done and had to stop myself so that there was enough left for my family! I pretty much followed the directions exactly, except I added the wine earlier in the recipe, after browning the onions, to deglaze the pan and to let some of the alcohol evaporate. I also threw in a couple of handfuls of baby spinach at the end. Oh, and it did take a full 90 minutes for my rice to cook. This was just as good as any white risotto I’ve ever made, and I am now officially converted to brown rice risotto! Thanks so much for sharing this easy recipe.
You’re welcome! I’m glad you loved it, Karen.
This is the best ! So easy and delicious and it has brown rice !!! I used some leftover butternut squash and it was sooo good!!!
I’m glad you loved it, Liz!
I made this vegan style for my boyfriend. I subbed a bit coconut milk for the Parmesan. It was lovely! He loved it! I loved it! Can’t wait for lunch leftovers.
your nomenclature is very consufinig. in step 4 you say to warm the olive oil in a “skillet” until simmering. But then you say add the mushrooms to the “pot” Did you mean Skillet? because in the next tsep you say “remove the pot from the oven”…is that the dutch oven? Which is the Pot and whcih is the skillet? According to your steps, I am heating up a skillet with oil and not doing anything with it…but then adding the mushrooms to the pot wihich smmes to be the Pot or Dutch oven that’s in the oven…confusing…If your’e going to talk about the killet then keep calling it a skillet.
Hi Bob, you will prepare the mushrooms separate from the baking that is occurring in the oven. Then, you will add them to the pot in step 5. I hope that helps!
This recipe turned out so wonderfully! We included it in our Thanksgiving especially for our vegetarian daughter, and it was so easy to make and tasted fabulous. Brown arborio was a challenge to find so I appreciate your including the white arborio cooking info. Definitely a new addition to my repertoire that will be a go-to in the future!
That’s great to hear, Joann! I appreciate your review.
Delicious and essentially bad cook proof :)
I used this as the basis for a butternut squash risotto and was very pleased with the result, I’d never enjoyed brown rice before finding your cooking instructions for it so thank you.
Annemaree Hone HONE
I didn’t expect to find a recipe for brown rice risotto! Made it last night, fabulous
So much healthier than white Arborio. Will definitely share. Thankyou ❤️
You’re welcome! I’m excited you enjoyed it, Annemaree.
Love this recipe and decided on a whim to make it tonight only to find we are somehow out of yellow onion! We’ll see how it turns out with red onion – used half the amount as red onion has a very different flavor profile. Fingers crossed!
I clicked to double the recipe, and all of the ingredients doubled however there was only allowance in the instructions for 5 cups of stock instead of the 10 once doubled.
Having stirred for a solid hour and more, I was completely receptive to this recipe. I haven’t made it yet,
but it is going into my recipe book.