Growing up, I was the slowest eater.
I wasn’t good at a lot of things as a kid, like team sports or you know, having fun, but if there were a competition for the slowest eater, I would come out on top of every time (although I can’t imagine many people sticking around to see the winner.)
I would take hours. I would sit there, take a bite, ponder about random things, kick my feet, open up the drawers around me for the 100th time and peer inside, and then a few minutes later I’d take another bite. I even recall falling asleep once with a mouthful of food. And then there were the times that my brother would be setting up for dinner and would have to work around me because I literally was still at the table trying to finish my lunch.
Hours, I’m telling you!
My parents were also not the type of parents who would let me eat what I wanted off my plate and scamper off. I would hear the lectures about kids around the world not having enough to eat – and rightfully so, as my dad grew up in a third world country – so I would have to sit there until I finished every single thing off my plate.
Ironically, these days I have to remind myself not to scarf down my food. And I consider my record burrito-eating time a notch on my belt!
But I’m positive it’s because of my parents that I’ve grown into someone who is not a picky eater, and someone who’ll try everything with an open mind. Their appreciation for food is something that I’ve incorporated into my daily life and has clearly become a passion of mine.
I first made risotto about five years ago (see one of our favorite recipes here). Anyone who has ever made risotto will tell you that it’s a labor intensive process that requires a lot of patience and standing and stirring in order to achieve the perfect creamy consistency. Warm broth is slowly added to arborio rice and stirred over low heat until the rice absorbs the broth, and then more broth is added and the process is repeated.
When I first bookmarked this recipe from Cookie + Kate (a vegetarian blog that features Kate and her dog, Cookie!), I was intrigued by several things. One, she uses short grain brown rice and two, she doesn’t stand over the stove stirring…instead, she bakes her risotto! I knew it was something I was going to have to see to believe.
Start by sautéing some aromatics in a dutch oven (in this case olive oil, onions, and garlic). Pour in broth (I used low sodium chicken broth), bring to a boil, then add in your short grain brown rice. Cover and bake in the oven for a little over an hour. In the meantime, prepare your sautéed mushrooms (or anything else you’d like to add in). When the rice has finished baking, add some unsalted butter, a splash of wine, more broth, freshly grated parmesan, tamari (who would have thought?!), and some sea salt and fresh pepper.
The result is creamy, no-fuss, healthier, nuttier risotto. I loved how hands free this recipe was, which gives me more time to prepare other dishes (or in my case, watch another episode of Vanderpump Rules). It would be great as a side dish or a main course, and can be made vegetarian or with your meat of choice!
Brown Rice Mushroom Risotto
2017-03-10 09:50:44
Serves 4
Print
Prep Time
25 min
Cook Time
1 hr 15 min
Total Time
1 hr 40 min
Ingredients
- 3 tablespoons olive oil, divided
- 1 small yellow onion, chopped
- 2 cloves garlic, pressed or minced
- 5 cups (40 ounces) chicken broth, divided
- 1½ cups brown arborio/short-grain brown rice
- 12 to 14 ounces sliced Cremini (baby portobello) mushrooms, debris rinsed from mushrooms and drained
- 1 cup freshly grated Parmesan cheese
- ½ cup dry white wine, optional
- 3 tablespoons unsalted butter, diced
- 2 teaspoons tamari (for extra flavor, optional)*
- 1 teaspoon sea salt, more to taste
- Freshly ground black pepper, to taste
Instructions
- Make sure your oven rack is in the middle position. Preheat oven to 375 degrees.
- Heat 1 tablespoon olive oil in a medium Dutch oven over medium heat until shimmering. Add onion and a pinch of salt. Cook, stirring occasionally, for ten minutes, then add the minced garlic. Cook for another 2 to 4 minutes, until the onions are well browned.
- Add 4 cups broth, cover, and bring to a boil over medium-high heat. Remove from heat and stir in the rice. Cover the pot and bake until rice is tender and cooked through, about 65 to 70 minutes. It will seem pretty dry when you take off the lid, but don't worry!
- During the last 20 minutes of baking time, prepare the mushrooms. Warm 2 tablespoons olive oil in a large skillet until shimmering. Add the cleaned, sliced mushrooms to the pot with a dash of salt. Cook, stirring occasionally, until the mushrooms are darker in color, fragrant and have soaked up most of their own juices, about 13 minutes.
- Remove the pot from the oven. Pour in the remaining cup of broth, the Parmesan, wine, butter, tamari, salt, and a generous amount of pepper. Stir vigorously for 2 to 3 minutes, until the rice is thick and creamy. Stir in the mushroom mixture and any remaining juices. Season to taste with salt and pepper, divide into bowls and top with a generous sprinkling of torn, fresh oregano leaves.
The Richmond avenue https://therichmondavenue.com/
Wow this sounds amazing!!
Julia – http://bunnybaubles.com
Thanks, Julia! 🙂
Hey Jasmine-I also am the slowest eater and a small eater-(I’ll eat 4-5 times a day-small portions) have been this way my entire life. I fill up quickly?! I loveeeeeeeeee food, just have a small appetite at any given time. Wonder, if its because I am always doing too many things at one time? Have a great weekend!
4-5 small meals a day is the way to go, Cheryl! When I have those busy days at work, that’s usually what my meals look like, too, with all the multitasking. Have a great weekend!! 🙂
Thanks so much-you too enjoy the weekend!!
Personally for risotto I usually prefer the “Carnaroli” type, and for creamier results I suggest to try the “Vialone Nano” type if you can find it, that’s really perfect for those kind of results 🙂
I’m going to have to keep an eye out for those!! Thank you for the suggestion! ❤️
This is an awesome recipe! Thanks for sharing.
Thanks, Jazz! Happy Friday!
Yum! I love mushrooms. This sounds delicious.
I do, too!! Thanks, Esther!
LOL… you and my grandmother should really have a competition. My mom refuses to go anywhere that allows her any control over portion sizes because of how long it will take. I’m definitely impressed with your risotto skills… undoubtedly the patience was learned during those leisurely meals of yours. 😉
It looks like me and grandma have a lot in common!! 😀 Thank you, sweet friend!
Hi Jasmine, I LOVE the new look of your blog and gorgeous photos too! Congrats!
Your Risotto looks absolutely perfect…I am am drooling here. ❤
Thank you SO much, Marisa!!! 🙂
Oh what a lovely lovely dish! Perfect for Lent, too, but it almost seems too indulgent and no sacrifice what so ever, lol!!
I adore Risotto and can’t wait to try baking it – I’ve done stove top and pressure cooker.
Mollie
Lol!! We actually had it because of Lent, but that’s a great point. 😀 I’ve never made risotto in a pressure cooker, but I’d love to try it!
Hahahaha I’ve never heard of someone being THAT slow at eating. You’re just a sweet, patient soul, I think. 🙂 I am allllllll about this risotto! I have never baked it either and now i must!!!!
I appreciate your optimistic perspective, haha! And yes, you should!! 😀
this looks so tasty
Thank you, Lynn!! 😀
Baked risotto is a stroke of brilliance. I’ve heard about this method but have yet to try it myself. The results look so delicious, I really must make the effort ASAP!
Falling asleep with a mouthful of food? I can relate. My mom loves to remind me how I feel asleep at the table with a drumstick in my mouth! Anyway, baked risotto? You’re a genius!
Lol! Falling asleep with a drumstick in your mouth totally tops mine. 🙂 I hope you had a great weekend, Angie!
Hi Jasmine– OK, love the idea of brown rice — and am totally with you on the baking part! Makes risotto so much more “do-able!” This really does look warming and delicious! Hope you had a great weekend– any travels?? or did you stay home and put your feet up?? take care. xox
Thank you, Rhonda!! This past weekend we were back in Texas for a dear friend’s baby shower and this upcoming weekend we’re going to Baton Rouge! But I’m taking plenty of days in between to put my feet up 🙂 What do you guys have planned for this weekend?!
Hey Jasmine– you are always on the go with friends and family! So fun! Love baby showers– so much hope there. My grandma was raised in St. Martinsville (small town), right by Baton Rouge. We’ve been there to see family. This weekend our my daughter is coming in with 3 coworkers to do some photo shoots in So. California. So they’ll be in and out all week and then our other kids all come down the next weekend to hang out with her! So I’m cleaning and gathering groceries for a couple weeks with kids! Happy Baby shower! (love all those cute little clothes & baby things!). Take care of yourself Jasmine. xox
I think risotto is like the hardest thing for me to make sometimes, I swear!
I’m always envious of people that can pull it off so effortlessly, bravo woman, this looks sooo yummy!!
You are too kind, Dana!! 🙂
this looks fabulous!
Thank you, Zeba!!
HI Jasmine!! Wanted you to know that I made your Baked Eggplant Parmesan and it was super!! We’ll be having it again (and again!). Wrote it up as a post and linked to your blog. Thanks for all the delicious meals we’ve cooked off of “The Richmond Avenue.” Hope you are doing well and getting all the rest you need. Here’s to al the joy ahead!!! hugs hugs!
Thank you, Rhonda!! It made me so happy to see it on your site!! I am so glad that you all liked it. I loved seeing how full your house was over the weekend!! <3
Sounds like cozy comfy was to spend the day together. I remember the first year we spent Christmas in Spain without family. It’s a big change, but had it’s own unique joys. And just went over and read your newest post!! So so happy for you two! hugs from here!
Hi Jasmine– it really is one of those recipes we’ll be eating a lot. Would be fun with a big chopped salad and a table full of friends! Hope you have a blessed Easter tomorrow. Are you traveling?? Fixing an Easter dinner?? We’re going down to my brother’s house after church– always a sweet time. Hope you are feeling fit and fine!! Praying all is well with you… xo
I love the addition of a big chopped salad – I agree! We stayed put this Easter weekend! After a few months of traveling every weekend, we were happy to have a weekend at home! We went to Mass and watched movies and played with the dogs and had a nice little dinner. It was the first time we’ve spent Easter alone and not with family! I hope you and your family had a wonderful and blessed Easter!!