This is a different and less expensive take on a classic risotto by using brown rice instead of Arborio rice.

What You'll Need - Serves 4

  • 1 Cup Mixed Brown & Wild Rice (I use Tastic)
  • 5-6 Cups Chicken/Vegetable Stock
  • 4 Garlic Cloves
  • 1 Medium Onion
  • 250G Brown Mushrooms
  • 1 Tsp Dry Thyme
  • 1/2 Cup Grated Parmesan cheese ( White Cheddar works too)
  • 1 Tbs Butter
  • Salt & Pepper

Prep - 5 Minutes

  • Finely chop the onion and mince the garlic cloves
  • Slice mushrooms

Let's Get Cooking - 45 Minutes

  • In a pan, heat butter and sauté the sliced mushrooms until cooked. Put aside
  • In the same pan, add the onion and turn until cooked
  • Add the rice and toast slightly for 2 Minutes
  • Add half the garlic and combine
  • Add 1/2 cup of the stock and stir until the stock has absorbed
  • Add 1 Cup of the stock, reduce to a medium heat and allow the rice to cook - stir occasionally
  • Once the stock has absorbed, add another cup. Do this until the rice is cooked with a slight bite. This should be about 4 to 5 Cups of stock later.
  • Once the rice is almost cooked add 1/2 cup of stock, the other half of the garlic, thyme and stir until half the stock is absorbed.
  • Add the mushrooms and combine
  • Add the cheese and combine until cheese is melted.
  • Serve as is or with roasted vegetables or chicken/fish