Oven-Baked Brown Rice Mushroom Risotto with Fresh Thyme

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

DIRECTIONS

  1. Preheat oven to 375 F.
  2. 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.
  3. 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.
  4. 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.
  5. 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..
  6. 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!

NOTES

*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.

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