- Egg free
- Gluten free
- Nut free
- Peanut free
- Sesame free
- Soy free
- Wheat free
- Shellfish free
- Seafood free
- Healthier living
- Diabetes friendly
- No added sugar
- Vegetarian
- Contains wholegrains
- High in dietary fibre
- High in protein
- 2 serves veg or fruit
This healthy risotto recipe is deeply nourishing and comforting, featuring nutty wholegrain brown rice and savoury garlic mushrooms for a hearty flavour.
- Serves4
- Cook time35 minutes
- Prep time10 minutes
Ingredients
- 2 vegetable stock cubes
- 1 tbs olive oil
- 1 medium onion, finely chopped
- 2 garlic cloves, crushed
- 200g cup mushrooms, sliced
- 2 cups (400g) brown rice
- 1 cup (250ml) dry white wine
- 1 cup (200g) frozen peas
- 120g Coles Baby Spinach
- 1/3 cup (25g) finely grated parmesan
- 1 lemon, zested
- 1 tbs thyme sprigs
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Combine 5 cups (1.25L) water and stock cubes in a medium saucepan and bring to the boil over high heat. Cover to keep warm.
Step 2
Meanwhile, heat oil in a large saucepan or casserole pan over medium heat. Add onion, garlic and mushrooms and cook, stirring, for 5 mins or until the vegetables are tender. Stir in rice and cook for a further minute. Add wine and hot stock. Bring to a boil, reduce heat to low and cook, covered, stirring occasionally for 25 mins or until rice is just tender.
Step 3
Stir in peas and spinach, cook covered for 5 mins, until liquid has absorbed and spinach has wilted. Sprinkle with parmesan, lemon zest and thyme to serve. Season with pepper.
Recipe tip
COOK. STORE. SAVE.
Clever storage: Store any leftover healthy mushroom and spinach risotto in the fridge in an airtight container for up to 3 days. Frozen and defrosted risotto ends up chalky in texture, so freezing is not recommended.
Use it up: Leftover risotto is quite versatile. Why not reshape it and use it to make arancini balls?
What is the secret to a healthy risotto?
Risotto has been a popular Italian rice dish since the start of the 19th century and is a favourite around the world. You might be wondering, can you make risotto with brown rice? Yes! While it isn't traditional, brown rice is one of the few varieties outside of arborio that can be used to achieve a velvety texture. It’s also a delicious wholegrain that packs a nutritious punch as it’s higher in fibre and nutrients because the bran is still intact. The nuttiness of brown rice makes your risotto develop a more complex flavour, which is especially delicious with umami-rich, earthy mushrooms.
Searching for other nutritious recipes like this brown rice and mushroom risotto? Be inspired by our healthy cauliflower burrito bowl, full of fresh flavours and fun textures.
Tips for how to make risotto with brown rice
Choose short-grain brown rice for its starchy qualities and use unwashed brown rice so that the starch isn’t removed as it helps to create the creaminess you want in a risotto. Sauté the uncooked rice in oil and onion first to coat it before pouring in the stock and wine. This adds even more of a nutty flavour and helps the grains hold their shape throughout the cooking process. Remember, you still need to be able to see grains of rice. Once the rice has been combined with the liquid components, stir the mushroom risotto with brown rice every 5 minutes. This rubs the rice grains together and releases their starch into the stock. Stirring also prevents the rice from getting stuck in the pan.
Can you make this easy brown rice risotto ahead of time and reheat it without losing texture?
Yes, you can. Cook the risotto three-quarters of the way through. At around the 15-minute mark, test a rice grain by biting into it. The centre of the grain should have a chalky mouthfeel. If it does, it’s ready to be poured and spread out on a baking tray to cool. Once cooled completely, transfer it to an airtight container and store it in the fridge for up to 3 days.
When you’re ready to serve it, cook the partially cooked risotto in a pan with some liquid (stock or water works fine), stirring constantly and adding more liquid as needed, until the risotto is cooked to perfection. Serve the healthy mushroom risotto with a sprinkle of good quality cheese, such as a fruity parmesan or nutty gruyère.
For more inspiration like our easy healthy risotto recipe, check out our latest collection of fresh and healthy recipe ideas.
