The Nutrition Rundown: Whole grain brown rice gives this starchy entree a boost of filling fiber and mushrooms provide a rare food source of bone-building vitamin D (usually from the sun and supplements).
Portabella Brown Rice Risotto
Serves 4 main courses (6-8 side dishes)
1 pound fresh portabella mushrooms, cleaned and roughly chopped
½ large yellow onion, diced
2 garlic cloves, minced
1 cup brown rice
Salt and pepper
1/2 cup dry white wine
2 Tbs Dry Vermouth
1 quart vegetable broth (low sodium if available)
¼ cup fresh parsley, chopped
¼ cup freshly grated Parmesan cheese (optional)
- Heat oil in large heavy saucepot over medium heat. Add mushrooms and cook, tossing frequently, until edging browning, about 3 minutes. Add onions and garlic and continue to cook, tossing frequently, until onions are soft and translucent, about 5 minutes. Add rice cook 2-3 minutes, until slightly fragrant. Stir in salt and pepper.
- Pour white wine and vermouth into pot of rice. Stir, scraping bottom of pot. When wine is mostly absorbed, begin adding vegetable broth, ~3/4 cup at a time. Stir continuously. When half broth is absorbed, add another ¾ cup. Continue until all broth has been added and risotto is creamy texture with rice cooked well all the way through--this takes about an hour.
- Serve hot, sprinkled with parsley and parmesan (if using).