Summary:

Mushroom and Parmesan Brown Rice Risotto is a Mediterranean main course. This recipe serves 2. For $1.73 per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. One serving contains 525 calories, 15g of protein, and 32g of fat. 2 people were glad they tried this recipe. It is brought to you by Foodista. A mixture of pepper, parsley, cremini mushrooms, and a handful of other ingredients are all it takes to make this recipe so delicious. It is a good option if you're following a gluten free diet. From preparation to the plate, this recipe takes around 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 49%. This score is good. If you like this recipe, you might also like recipes such as Mushroom-Brown Rice Risotto, 365 Days of Slow Cooking: for Slow Cooker No-Stir Brown Rice Mushroom Risotto, and 365 Days of Slow Cooking: for Slow Cooker No-Stir Brown Rice Mushroom Risotto.

Dietary Info:

Ingredients:

• 1 pinch pepper - N/A
• 0.5 tablespoon butter - N/A
• 0.5 cup cremini mushrooms - N/A
• 1 tablespoon garlic - N/A
• 3 tablespoons olive oil - N/A
• 0.25 cup onion - N/A
• 55 grams parmesan cheese - N/A
• 2 teaspoons parsley - N/A
• 1 pinch salt - N/A
• 0.5 cup short grain brown rice - N/A
• 1.25 cups vegetable stock - N/A

Instructions:

1. Heat oil and butter in a saucepan over medium heat.
2. Add onion and saut until translucent.
3. Add mushrooms and stir for about 2 minutes.
4. Add garlic and saut, stirring constantly, until fragrant.
5. Add rice and stir for 1-2 minutes.
6. Pour in chicken stock and bring to a boil.Reduce heat to low and cover. Allow rice to cook for 35-40 minutes, or until all of the liquid is absorbed. Stir in the parmesan cheese and parsley.