Dried Mushroom Brown Rice Risotto

Mushroom Risotto

What is risotto? It’s a creamy, satisfying, slow cooked rice dish. Here it’s made healthy by using brown rice, which is a whole grain, full of fiber. The creaminess comes from the rice’s natural starches, not the addition of a lot of fats like cream or butter. Cooked with fragrant dried mushrooms, available at the holidays, this is a weekday winner.

1 4oz package of dried mushroom mix
5 cups vegetable stock
1 1/2 cups brown rice
3 tablespoons olive oil
1 clove garlic
1/8 teaspoon dried rosemary
1/2 small onion, diced finely
1/2 cup grated Parmesan cheese
Salt and pepper to taste

Add the rice and vegetable stock and mushrooms to a small pot and bring to a boil. When it starts to boil, bring the heat down to a simmer and cook for about 20 minutes, stirring occasionally. Strain the rice and mushrooms into a bowl and save the remaining cooking liquid, set aside. In the same small pot, saute the finely chopped onion and rosemary in the olive oil with a little salt and pepper until soft, add the finely minced garlic and cook for another minute. Add the strained rice and mushrooms back to the pot, over medium heat and add 1/2 cup of the liquid at a time, stirring, until the liquid is observed, repeat with the remainder. This should take another 15-20 minutes. White still hot, but off the heat, stir in the Parmesan and serve.

Serves 4-6.