Side Items

Brown Rice and Mushroom Risotto takes several minutes to prepare.

Brown Rice and Mushroom Risotto takes 55 minutes to cook.

Brown Rice and Mushroom Risotto makes 6 servings.

The ingredients for Brown Rice and Mushroom Risotto are:

3 tbsp olive oil, divided
12 oz coarsely chopped mushrooms
2 cloves garlic, minced
4 green onions, thinly sliced
1.5 cups brown rice
6 c reduced sodium chicken broth
1/2 tsp dried leaf sage
1/2 c finely shredded parmesan cheese

Here is how you make Brown Rice and Mushroom Risotto:

6 servingsHeat 2 tbsp olive oil in a large saucepan over medium heat. Add mushrooms and cook, stirring, until mushrooms are browned. Add garlic and green opnions; continue cooking for 1 minute. Transfer the mushroom (and any liquid) mixture to a bowl; cover and set aside.To the pan, add the remaining olive oil. Add the rice and cook, stirring until aromatic; 3-4 minutes, Add 1 cup of broth and cook, stirring until the liquid is absorbed. add 1/2 c of broth and cook, stirring constantly, until broth has absorbed. Continue adding broth in 1/2 c portions, stirring and cooking until each portion has been absorbed. When the risotto is tender (about 25-30 minutes), add the mushroom mixture back in and stir in the dried sage. Cook for about 8-10 minutes longer, adding more both if needed. Add small amounts of water if the broth has been used. Just before serving, stir in the parmesan cheese.Number of Servings: 6Recipe submitted by SparkPeople user MISSMAE25.

The nutritional information for Brown Rice and Mushroom Risotto is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 166.9

• Total Fat: 8.7 g
• Cholesterol: 3.3 mg
• Sodium: 653.4 mg
• Total Carbs: 15.7 g
• Dietary Fiber: 1.8 g
• Protein: 7.0 g