Risotto has a reputation for being one of the harder to master italian dishes. I mean, have you seen an episode of Chopped? Even if this isn’t your first time making risotto, this oven-baked method which only requires a few minutes of stir time will quickly become your new favourite! Because, seriously, who wants to spend a whole hour stirring a pot? Not me! Especially since most of us are adjusting to working from home and have little time to spare.
This recipe is creamy, earthy and v comforting. I used organic sprouted short-grain brown rice which gives a nice, light nuttiness and a perfectly tender bite.
Here’s what you’ll need:
- 3 tbsp olive oil, divided
- 1 small yellow onion, finely chopped
- 2-4 cloves garlic, minced
- 4 cups mushroom broth, divided (can sub vegetable broth)
- 1 cup filtered water
- 1 1/2 cups brown arborio aka short-grain brown rice
- 14 oz cremini mushrooms, washed and sliced
- 1 cup freshly grated parmesan cheese
- 1/2 cup white wine, ideally something dry that you enjoy drinking 🙂
- 3 tbsp unsalted butter, diced
- Splash of coconut aminos (can sub tamari, soy sauce or worcestershire)
- pink salt and freshly ground black pepper, to taste
- 3 sprigs fresh thyme, leaves removed from stems
- Preheat oven to 375 F.
- Heat 1 tbsp olive oil in a saucier pan or dutch oven over medium heat. Add onion and cook, stirring occasionally, for ~10 minutes. Add minced garlic and cook for another 2-4 minutes until the onions are starting to caramelize.
- Add 3 cups of 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 in oven until rice is tender and cooked through, about 65 minutes.
- While the rice and broth mixture bakes in the oven, prepare your mushrooms. Warm the remaining 2 tbsp of olive oil in a large skillet. Add the sliced mushrooms and sauté until they most of their moisture has evaporated.
- Remove the pot from the oven. Pour in the remaining cup of broth, grated parmesan, white wine, and butter. Stir vigorously until rice is thick and creamy, about 2 to 3 minutes..
- Finally, stir in the mushrooms and season with 1 tsp salt, a generous amount of pepper and a splash of coconut aminos- more or less to taste. Sprinkle with fresh thyme and serve immediately!
*If you don’t have short-grain brown rice, you can use white arborio rice but please note that the cooking time will have to be reduced to around 40 – 45 minutes.
*This recipe keeps well refrigerated in an airtight container for up to 4 days.
Recipe adapted from Ina Garten.