Creamy Brown Rice Risotto

This easy brown rice risotto with mushrooms turns the traditional risotto upside down! Using a “secret” ingredient to give regular brown rice a look and feel much like cooked arborio rice. I’m here to show you how to make risotto with brown rice for a simple weeknight meal.

Traditional risotto is prepared using arborio rice, a special type of rice that’s high in starch. In this recipe, I wanted to use pantry staples I often have lying around the house. 

The ‘cheesy’ white bean puree pushes this recipe over the edge giving it the creamy consistency associated with risotto. 

If you love risotto, try this pumpkin risotto for a burst of fall flavors or for a more traditional version, you’ll love this vegan veggie risotto! Risotto makes a great main course served with your favorite bread and a quick salad!

Why This Recipe Works

• Healthy risotto recipe. Brown rice contains more fiber than white rice making it a great alternative for recipes when possible!
• A hidden plant-based protein. Yes, since this risotto is made with white beans to give it a creamy, silky texture it also adds some protein to this dish!
• One bowl meal the whole family will love! 
• Quick and easy. Using brown rice means the cooking method is way easier so it cooks up with less fuss than regular risotto.
• Perfect for meal prep. Need dinner to go together quickly? Cook parts of the dish ahead in order to have dinner on the table in just fifteen minutes. 

What Goes Into This Recipe

Brown rice mushroom risotto relies on quick pantry staple items with just a couple of fresh produce items you will need to pick up! Let’s look closer at the main ingredients.

• Brown rice: Regular old brown rice! You could also make this “faux” risotto with white rice. Be sure to adjust the cooking time if using white rice.
• Vegetable broth: Using store-bought vegetable broth infuses more flavor into the rice than water alone.
• Mushrooms: Opt for pre-sliced mushrooms to save some time! These add their delicious umami flavor to the brown rice risotto.
• Olive oil: My favorite oil for making this dish but any neutral-flavored vegetable oil will work.
• White beans: Opt for northern beans, cannellini beans, or other white beans. Using canned beans in this recipe makes it much easier. If you have home-cooked white beans, add 1 ½ cups in place of the can.
• Nutritional yeast: This gives the dish its ‘cheesy’ flavor. If you don’t know much about this ingredient, check this guide to nutritional yeast for more info.
• Garlic powder: An easy dry spice to add a bit of garlic flavor to your risotto. You can swap the powder for fresh cloves of garlic. Mince four cloves of garlic and cook it with the mushrooms.

How To Make Creamy Brown Rice

• 1) Cook brown rice according to the package instructions. If you’re using brown rice in bulk, boil two cups of water per one cup of rice then let simmer with the lid on for about forty minutes or you can check out this guide here for more options. 
• 2) Heat vegetable broth over medium heat in a small saucepan.

• 3) Combine the beans, one tablespoon of olive oil, two tablespoons of veggie stock, two tablespoons of nutritional yeast, and the salt in a food processor. Pulse or process until smooth, similar to hummus. Set it aside.

• 4) In a large saucepan, heat the one tablespoon of olive oil and add the mushrooms with salt and pepper. Cook until lightly browned, about 3 to 4 minutes.

• 5) Once the mushrooms are cooked, reduce the heat and add the cooked brown rice. Next, add the warmed vegetable stock and let simmer for 4 to 5 minutes. 

• 6) Add the bean puree to the pan and stir to combine. Then add the garlic powder, salt, and pepper to taste.

• 7) Once the risotto is thickened to your liking, it’s ready to serve.

NOTE: You may not need to use the entire amount of puree, it is up to your discretion.

Expert Tips 

• Save some time. Make the brown rice the day before and refrigerate. It will heat up quickly in the warm broth but you may need to allow a few extra minutes to heat.
• Warm the vegetable stock. It may seem like an extra step but using warm stock heats up the entire dish more quickly and keeps the rice from overcooking and turning to mush.
• If adding other vegetables. Add them in with the mushrooms to cook before adding the rice.
• Store leftovers in an airtight container in the fridge for up to five days. To reheat, return it to a skillet and heat until warmed through. You may need to add some liquid to help it regain its creamy texture.
• Wondering what to serve with brown rice risotto? I love this dish with lemon asparagus and savory tofu, or you can keep it simple with a kale salad.

FAQs

More Brown Rice Recipes

• How to Cook Brown Rice
• Brown Rice Veggie Stir Fry
• Brown Fried Rice
• Brown Rice and Bean Burritos

Photos by Alfonso Revilla