Easy Brown Rice Risotto with Mushrooms and Fresh Oregano
Creamy baked brown rice risotto with minimal stirring required! Brown rice risotto is healthier and so delicious. Feel free to change up the flavors!
Updated by Kathryne Taylor on August 14, 2024
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. My friend 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 risotto 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 tried a few years ago.
I wondered, what would happen if I combined the two? The most marvelous brown rice risotto, that’s what! I added mushrooms this time, 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
Easy Brown Rice Risotto with Mushrooms and Fresh Oregano
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 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.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
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.
Fantastic! Thanks, Lauren.
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!!
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.
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!
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!!!
Thanks, Veronica! Happy to hear that you loved it.
Tamari soy sauce by definition is soy free??
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.
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!
Thank you, Bet! So glad to hear that you loved this dish. Smart thinking about pre-cooking the mushrooms!
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 :)
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!
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?
Oh also, could I cover the dish with foil?
Hi Gayatri! You will need to cover it somehow. Foil might work!
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.
Hooray! Thanks, Jennifer. Hope you love the other recipes just as much!
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!
Thanks, Fiona! Glad your risotto turned out well.
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.
SO GOOD! I made this last night and added peas along with the mushrooms. Thanks for sharing!
Awesome! Glad you enjoyed it, Julie!
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:)
Thanks for sharing, Monica! I’m glad your vegan version turned out well. I don’t blame you for liking the butter version better! ;)
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.
*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!
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!
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”.
And also i used lundberg short grain brown rice and it work perfect!
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. :)
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!
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!
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!
Thank you, Aparna! I’m so glad you all enjoyed the risotto. Your version sounds delicious.
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
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!
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
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.
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!
Thank you so much, Sue! Delighted to hear it!
I forgot to leave a rating! Five stars all the way!
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.
Thank you so much, Dottie! Sounds like you are one busy lady!
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!
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!
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!
Devon, thank you! Delighted that you enjoyed this recipe so much.
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!
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.
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!
Yay, thanks Stacy!
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!
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!
excellent risotto! Did not add butter but otherwise followed recipe. Easy and delicious.
Thank you, Carol!
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…
I’m sorry to hear that, Matt! That definitely sounds like an issue with your cheese. Such a bummer. :(
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!)
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!
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??
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.
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
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?
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!
That sounds like a great idea, Cindy! Hope the risotto turned out well for you!
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!!
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!
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!
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. :)
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!
Thank you, Chelsea! So glad the risotto turned out well for you, even without the Parm. :)
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..
Thanks, Amber! I’m so glad yours turned out great!
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.
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
Thank you, Carmin! I am so with you on the brown rice. It’s way better!
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.
Thank you, Cassandra! Happy to hear it!
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
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!
Does this recipe double well? I plan to make it this weekend and I’m slightly worried it won’t be enough.
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!
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!
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!
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:)
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!!!
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.
Thank you so much for letting me know, Melinda! Delighted to hear it turned out well for you.
I love this recipe! Thanks for showing us a no-stir method to making risotto!
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!