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Mushroom and Parmesan Brown Rice Risotto
2Likes
54.62297821044922Score
45Min
2Serve

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.

0.5kCalorieskal
44Carbogram
32Fatgram
14Proteingram
Black Pepper1 pinch
Butter0.5 Tbsps
Cremini Mushrooms36 ml
Garlic1 Tbsp
Olive Oil3 Tbsps
Diced Onion40 g
Parmesan Cheese55 grams
Parsley2 tsps
Salt1 pinch
Short Grain Brown Rice100 g
Vegetable Stock293.75 ml
1Heat oil and butter in a saucepan over medium heat.
2Add onion and saut until translucent.
3Add mushrooms and stir for about 2 minutes.
4Add garlic and saut, stirring constantly, until fragrant.
5Add rice and stir for 1-2 minutes.
6Pour 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.