Portabella Brown Rice Risotto

Looking for a healthy, hearty meal? This risotto is perfect coming up on cold winter nights. I recommend pairing it with whatever wine you're using to cook and a veggie side (like Kale and Sweet Potato Salad!)

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)

Ingredients

Based on 4 servings,
without Parmesan

2 Tbs olive oil

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)

Directions

1. 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.
2.  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. 
3. Serve hot, sprinkled with parsley and parmesan (if using).