Mushroom-Brown Rice Risotto

Name: Mushroom-Brown Rice Risotto
Prep time: 1 h 6 min
Cook time: 1 h 6 min
Total time: 1 h 6 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 1 teaspoons black pepper, divided; 454 grams button or cremini mushrooms, sliced; 14 grams 1/2 cup dried porcini mushrooms (about; 59 milliliters chopped fresh flat-leaf parsley; 2 teaspoons chopped fresh thyme; 710 milliliters (1-inch) cut green beans; 2 teaspoons kosher salt, divided; 2 Tbsps olive oil, divided; 118 milliliters ounces Parmigiano-Reggiano cheese, grated (about; 118 milliliters chopped shallots; 237 milliliters short-grain brown rice; 710 milliliters hot water; 118 milliliters white wine

Need a gluten free main course? Mushroom-Brown Rice Risotto could be a great recipe to try. This recipe serves 4. One serving contains 414 calories, 14g of protein, and 12g of fat. From preparation to the plate, this recipe takes approximately 1 hour and 6 minutes. It is a budget friendly recipe for fans of Mediterranean food. A mixture of parmigiano-reggiano cheese, shallots, porcini mushrooms, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the white wine you could follow this main course with the White Wine Frozen Yogurt as a dessert.

Instructions

Bring a medium saucepan of water to a boil, and add 1 teaspoon salt. Stir in rice; reduce heat, and simmer for 15 minutes (rice will not be done).

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Water

Rice

Salt

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Sauce Pan

Drain. Set aside.

Place porcini in a medium bowl; add 3 cups hot water.

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Water

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Bowl

Let stand 15 minutes.

Drain through a sieve over a bowl; reserve liquid. Chop porcini.

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Sieve

Bowl

Heat 1 tablespoon oil in a large skillet over medium-high heat.

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Cooking Oil

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Frying Pan

Add sliced fresh mushrooms; saut for 8 minutes or until moisture evaporates and mushrooms begin to brown, stirring occasionally. Stir in reserved porcini, green beans, 1/4 teaspoon salt, and 1/4 teaspoon black pepper; cook for 2 minutes or until the green beans are crisp-tender.

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Mushrooms

Black Pepper

Green Beans

Salt

Place mushroom mixture in a large bowl; keep warm.

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Mushrooms

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Bowl

Return pan to medium-high heat; add remaining 1 tablespoon oil.

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Cooking Oil

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Frying Pan

Add shallots, and saut 4 minutes or until tender.

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Shallot

Add rice; cook for 2 minutes, stirring occasionally. Stir in remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper. Stir in wine; cook 2 minutes or until the wine evaporates, stirring constantly.

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Black Pepper

Rice

Salt

Wine

Add 1/2 cup reserved mushroom liquid to rice mixture; cook 3 minutes or until the liquid is nearly absorbed, stirring constantly. Stir in remaining mushroom liquid, 1/2 cup at a time, stirring constantly until each portion is absorbed before adding the next (about 30 minutes total). Stir in mushroom mixture, Parmigiano-Reggiano, and parsley; sprinkle with thyme.

Ingredients you will need

Parmigiano Reggiano