This risotto uses mushrooms but you can also add any meat if you want to bulk it up – it is also great for adding in extra veggies if you have them in the fridge too.
Brown rice mushroom risotto
- 3 tablespoons olive oil
- 1 brown onion, diced
- 2 garlic cloves, minced
- 2 cups mushrooms, chopped
- 2 cups baby spinach
- 2 cups brown rice, quick cooking recommended
- 6 cups chicken stock, warmed up
- 25g parmesan cheese
- 2 tablespoons fresh chopped chives
- Salt & pepper, to taste
Heat the oil in large pan then add the onion and sauté for several minutes until translucent.
Add the garlic and rice, then stir to coat the rice with oil.
Pour the chicken stock slowly into the pan one cup at a time and stir frequently. Only add the next cup of rice once the first cup is nearly all absorbed by the rice. Be sure to stir the rice constantly during this process – because brown rice takes a while to cook, it can take about 40-50 minutes before the rice is tender (use quick cook brown rice for a faster result).
When the rice is almost done add the mushrooms and last ladleful of stock.
When the rice is cooked, stir through the baby spinach and chives, then top with parmesan cheese and pepper, and serve.
- Energy – 258 calories per serve
- Protein – 10.8g per serve
- Carbs – 27.8g per serve
- Fat – 11.6g per serve
- Sugars – 4.4g per serve