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.
Hi Kate! In your cookbook, do you include the nutritional info?
Hi Amy! Unfortunately, I do not. But, I do provide substitution information though! :)
This recipe was absolutely AMAZING!! I can’t get enough of it! When I made this, I didn’t have a dutch oven…or a casserole dish so, I ended up using a glass serving bowl and it worked fine. I also added more mushrooms than called for (1. because I bought too many and 2. I love mushrooms). This recipe was super easy and I loved it! I will definitely be making it again!
I just made this tonight, and oh my goodness it was delicious! Thanks for another wonderful recipe!
You’re very welcome, Greta! So happy you enjoyed this recipe. Thanks for your review and for commenting!
This was so good! Much easier than some other risotto recipes I looked up, too. First time I ever made risotto and my husband was very impressed (I was, too. haha!).
Thank you! I’m happy you and your husband were impressed.
Made this a week after making your butternut squash risotto (which was AMAZING) and this was just as easy and delicious! Thanks, Kate for making my work-lunch meal prep a breeze!! I’ll be eating good yet again this week :)
You’re very welcome! Two awesome recipes for sure, Emily.
Yum! I made this last night, I had tried it before, but I made sure to follow boiling broth than rice (last time I added rice first). The cook took a little longer, as a m at a higher altitude. I used more cheese than the recipe, did fresh scallions, & added shallot to mushrooms. Great. I’m making again soon (used short grain brown rice).
Thank you for sharing, April!
I made this mushroom risotto the night after coming home from a long trip. I was exhausted and wanted something easy, healthy, and comforting that I could eat for several days while I recuperated. It was so creamy and delicious, I barely stopped myself from eating it out of my Dutch oven with a fork! I’m already planning a dinner party so I can share this recipe with friends. Thank you, Kate!
You’re welcome, Mary! Thanks for letting me know what you think.
Is this as good cold or room temperature? I’m thinking of making it for a potluck but I can’t heat it up there.
It is really best warm, but should be ok if that is your only option! Be careful of keeping it out too long.
I tried making this last night and it was surprisingly easy! However, the end result/taste wasn’t the greatest. I think that’s my fault though because of my white wine choice mixed with too much parmesan. It smelled exactly like stomach acid, which brought back unpleasant memories. lol. I am determined to try this again though, next time with less cheese, no wine, and more herbs.
Thanks for a great method!
I’m sorry you didn’t love it! The wine or even vegetable broth could be the issue. Let me know if you try it again!
I’ve made this recipe twice now, and i’ve loved it both times. I’m lazy and don’t really love cooking, and this recipe is both delicious and easy. I leave out all the fancy stuff (like oregano, tamari, and wine), and it still tastes delicious. Would highly recommend!
I’m so glad this recipe inspires you to cook and that you love it! Thanks for sharing, Lauren.
Made this on the weekend for my very picky pescatarian nephew with baked salmon and steamed green beans (he needs all the calories I can get down him). A big hit! He ate a huge bowl of the leftovers for lunch the next day. I used dehydrated mushrooms and extra extra portobello mushrooms. Otherwise followed recipe exactly. Great and easy. No fresh oregano available in December, though.
Thanks for sharing!
Delicious! Definitely a great choice for one of our first meatless meals.
Thank you, Karen!
I loved this recipe! I didn’t use the white wine, but i’m very happy with the flavor. I also opted for a 5th cup of water rather than more broth as well as using earth balance instead of real butter. It is SO GOOD. Thank you!!
Thanks for sharing, Tatum!
Just made this recipe last evening and … I can’t believe that I can make risottos now! It was super delicious and super easy as well! Not to mention that it is gluten free and vegeterian. Thanks so much and can’t wait to try out more recipes!
Ok just made this as is per the recipe except I used a bit of cauliflower because I was short on mushrooms. OMG UNREAL! It was super easy to prepare and the results were fantastic.
Can’t wait to try it with asparagus and mushrooms too!
Kate another 10 out of 5 recipe for this one. You ROCK!
I’m really happy to hear you loved it, Michael!
My wife said after the first bite: “OMG this is restaurant-quality food here!” I would definitely agree. And so super simple…thanks again Kate for another great recipe. I’ve made about 5 of yours off the one list and all have been beyond excellent!
Wow! I’ve never cooked rice in the oven before, it worked super well! Delicious, creamy risotto. I added chickpeas and served it alongside some greens to make it a full meal.
Thanks for sharing, Jessica!
Hello. Simple question. I’ve made this twice. I’m wondering: is the oven temperature (375F) the temperature for a fan oven – or do I need to adjust for that?
Thanks.
Hi John, it’s a standard oven conventional oven. I hope this helps!
I am not able to find Brown Arborio rice in my local grocery stores. They only carry different varieties of regular brown rice. Could you please tell me what brand name I can use to find the Brown Arborio? Thank you.
I’ve made this risotto many times and it’s always delicious. Last night I added 1/2 bag of frozen baby peas to the mushrooms when they were finished cooking. I just kept the heat on the mushroom pan long enough for the peas to thaw and warm a bit. Then mixed it all into the finished risotto. The peas add more color and taste great. I’ve also used asparagus as the add on vegetable.
Thanks for sharing, Carol! I appreciate the review.
I never thought brown rice could be creamy until I tried this. It’s amazing! My favorite version is with green peas, but my husband loves the mushrooms.
Thanks for your review, Hannah!
This recipe was EXCELLENT!!! Definitely going to make it again. It’s so flavorful and easy!
Thank you for sharing, Alex! I appreciate your review.
This is delicious!! I followed the recipe, including using the wine and tamari. However, at the end, when adding the mushrooms, I also stirred in 1 cup of peas and 1 package of pea shoots. Creamy, salty, cheesey and chewy. Sooo good!!
Thank you for sharing, Jen!
Delicious, warming and comforting – just what I needed.
Wonderful, Katie! Thank you for your review.
Hi Kate
Yew, I recognize efficiency immediately in this risotto recipe where you skip the stirring of the rice. Brilliant! (I prefer to take time loving every minute of making a dish.)
Well done.
Ian aka le Chef
Game changer for me. Thanks for sharing, Ian.
I thought this recipe might be bland, but it was delicious. And so easy!
This was the best risotto! I stopped eating risotto because I only like using brown rice. I never knew you could make brown rice risotto. The flavor was awesome. Perfect. This will be in the regular rotation from now on. Thanks!!
You’re welcome, Trycia!
This turned out really lovely, flavorful and creamy! I was worried that it wouldn’t turn out as desired since I don’t have a Dutch oven, but I followed the alternative directions and baked it in a Pyrex covered tightly with foil. This was such an easy recipe to follow, but my husband was fooled that it was hard work because it came out so well! Thanks for another fantastic recipe!
The rice doesn’t specifically have to be Arborio? Short-grain brown rice is fine?
Short-grain will work!
Thanks Kate. I’m actually going to be making the one from your cookbook this weekend!
Hi Kate,
Great recipe. FYI when sauteing mushrooms use a dry pan, no fats!
Old school. Give it a try.
Pete
Thank you for sharing, Pete! I really like the oil with this, but I’m happy you found away that works well for you.
Delicious!!! And so easy! Will certainly make again. And again.
Great to hear!
This is one of my all-time favorites from Cookie & Kate. I’m planning on making some tonight to combat the cold weather and can’t wait to have this umami-rich dish with some roasted veggies!
I made this for supper this evening, it was so good. I think I’ll add some green veggies the leftovers for a different look.
Yummy!
I made this for dinner tonight and it was amazingly delicious and full of flavor. I omitted the cheese and butter since we’re dairy free but I did add chunks of chicken sausage in with the mushrooms for my meat loving husband and it turned out sooooo good! It’s the perfect warm comfort food on a rainy night. If it weren’t for your recipes I wouldn’t have much variety in our meals- you always get me out meal time ruts. Thanks for sharing such wonderful recipes that are always so easy to make!
Hi Monica! Thank you for sharing your variation. I’m happy it was able to work for you.
This is the first brown rice risotto recipe I have wanted to make! Will I have a problem if I use my Lodge 4.5 quart enameled cast iron Dutch oven ? Or should I buy the 3 quart size? (Le Creuset is not in my current budget alas.)
I recommend using the 4.5.
Hello! I’ve made this recipe several times and I love it. If I wanted to double it, would I need to modify the cooking time? Thanks!
Hi Jessica, the cooking time should be ok. Check it after the specified time and then increase slowly by there.
I am thinking about taking this to a Thanksgiving dinner tomorrow. How do you think this would cook in a slow cooker (for the sake of keeping it warm and fresh upon serving?) Or would you make and just reheat? Any and all help appreciated.
Delicious! Made Vegan with half the butter & no oil, and it was delicious.
I’m glad you loved it, Marta.
Delicious and simple, a big hit!
I skipped the wine, and used a tin foil covered casserole dish. Turned out great!
Funny story: We make so many of your recipes in our house, that when I included this in my fiancé’s lunch, I also included a side of the Roasted & Raw Carrot Salad with Avocado. When he was ready to eat, he didn’t realize that they were two separate dishes, and thought they were meant to be mixed together, which he proceeded to do! I am happy to report that he thought it was delicious! Haha – Not exactly how you wrote the recipes originally, but made for a pretty funny story and still a tasty meal :)
Thanks for sharing, Emily! That is a funny story. :)
Your thots on using mushrooms other than cremini & portobello?
And Substituting Sherry (Napa Valley Naturals) Reserve Vinegar for the wine? ( I might use half quantity recommended for wine.)
Hi Lynn! You can use the cherry vinegar. I prefer cremini for a rich taste, but if you have a different mushroom preference, let me know what you think of it!
Is this recipe gluten free?
Hi Rachel, Yes! It’s gluten free.
Made this tonight minus the mushrooms and my husband and I both LOVED it!!! I will definitely be adding this to a frequent dinner list! Thank you for an easy, simple way to make risotto using brown rice! I am so excited to have found your site!
I’m excited you found my blog too! Thank you for your comment, Emily.
I made this for guests and everyone loved it. I used soy sauce because I didn’t have tamari. I added some dried porcini mushrooms and their soaking liquid for a little additional mushroom flavor. The dish was easy to make and very tasty. I will make this again. Thanks for a great recipe!
Want to make this great sounding recipe! Don’t know where to find brown Arborio rice here in NYC. Please advise the brand(s) you use. Thanks! -Coya
Hi Coya! You can use short grain. Whole foods has it! :)
KateI’ve never had good luck with brown rice much less risotto but I really want to try this. Can you suggest a good brand of brown rice I can try?
Thank you
Johnette
Johnettelaborde@gmail.com
Lundberg rice is great or an organic short grain brown rice too!
This looks so tasty, filling, and easy! I have some wild rice in the pantry so I’ll try it with that for dinner tomorrow.
I made this recipe last night and it came out fantastic. I added the wine with the 4 cups of broth and let it boil for a minute or two. Other than that I followed the recipe exactly and it was perfect. Thank you!
Made this with brown Basmati rice, since it was what I had on hand. Cooking time was a bit shorter 55 min – results were AMAZING!
Was a bit short on mushrooms so I added some roasted butternut squash. It is a winner! Thank you!
This is the second recipe I’ve tried from Cookie & Kate and both have been winners. Thank you! This is the first time my risotto has had the correct consistency. I used Biona brown arborio which worked well. This recipe is so easy and the result is delicious. I’m going to try making a vegan version next.
We have made this recipe many times and it is always delicious. This time, amid the shopping difficulties related to the current situation, we found ourselves without vegetable broth, so we used a carton of mushroom broth instead. This change put it over the top, absolutely delicious! A wonderful, naturally gluten free delight.
I’m happy you were still able to make this one work with what you were able to find, Lynn! Thanks for your comment.
Hi Kate,
Unfortunately I can’t find brown arborio rice anyway in my supermarket! So I had to buy white – I know this means I will need to cook for less time but is there any other ingredient I should add to get that nutty flavor you talk about or will it be much the same?
Hi Ashleigh! I don’t know about adding anything else. You may want to adjust your seasonings some when you serve it. Also, cook less and the amount of liquid you will need will likely be less too.