Although traditional risottos use refined arborio rice and require constant stirring, you can achieve excellent results with this oven-baked version using short-grain brown rice, taking advantage of its whole-grain benefits.

Wendy Kalen
Source: EatingWell Magazine, Winter 2003

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Recipe Summary

total:
1 hr 20 mins
Servings:
4
Nutrition Profile:
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine porcini and hot water in a small bowl. Let stand for 30 minutes. Strain, reserving the liquid. Rinse the mushrooms well under cool water; drain and chop finely. Strain the reserved liquid through a coffee filter or paper towel to remove any sand or dirt.

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  • Preheat oven to 425 degrees F.

  • Heat 2 teaspoons oil in a Dutch oven or large ovenproof high-sided skillet over medium heat. Add leek and the porcini; cook, stirring often, until the leek is tender, 2 to 3 minutes. Add rice, garlic and thyme; stir to coat well. Add wine and cook until almost all evaporated, 2 to 4 minutes. Add broth and the reserved porcini liquid. Bring to a boil. Cover the pan and transfer to the oven.

  • Bake until the rice is just tender but still has a little resistance and a creamy consistency, 40 to 50 minutes. If the risotto seems soupy, place it on the stovetop over medium heat and simmer for a few minutes, stirring, until it reaches the desired consistency.

  • While the risotto is baking, heat the remaining 2 teaspoons oil in a nonstick skillet over medium-high heat. Add cremini and cook, stirring occasionally, until tender and browned, 5 to 7 minutes.

  • When the risotto is ready, stir in the cremini, Parmesan, 2 tablespoons parsley, vinegar, salt and pepper. Sprinkle the remaining parsley on top and serve immediately.

Tips

Tip: To clean leeks: Trim and discard coarse green tops. Split leeks lengthwise with a sharp knife, beginning about 1 inch from the root end and cutting toward the green end. Leave root end attached. Swish leeks repeatedly in a basin of cold water to remove grit. Alternatively, trim roots and ragged tops. Slice leeks and place in plenty of water, then drain. Repeat a few times. The slices do not absorb water or lose flavor and the process is faster.

Ingredient notes: Use short-grain brown rice, available in natural-foods stores and large supermarkets, to achieve the characteristic creamy risotto texture.

Cremini mushrooms (sometimes called baby bella mushrooms) are a strain of button mushrooms prized for their dark hue, firm texture and rich flavor.

Nutrition Facts

349 calories; protein 12.8g 26% DV; carbohydrates 50.2g 16% DV; exchange other carbs 3.5; dietary fiber 4g 16% DV; sugars 2.9g; fat 8.7g 13% DV; saturated fat 2.2g 11% DV; cholesterol 8.6mg 3% DV; vitamin a iu 813.6IU 16% DV; vitamin c 9.8mg 16% DV; folate 33.6mcg 8% DV; calcium 141.2mg 14% DV; iron 3.5mg 20% DV; magnesium 21mg 8% DV; potassium 508.7mg 14% DV; sodium 757.1mg 30% DV; thiamin 0.2mg 20% DV.

Reviews (4)

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4 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 0
Rating: 4 stars
11/08/2017
I have made this several times altering the basic recipe as required due to ingredient availability. The entire family loves it especially on a cool fall day (like today). Bottom line it's a great side dish and can be a main dish if you so choose. Read More
Rating: 5 stars
07/20/2014
Aside from the chicken stock error I used vegetable stock and added more leeks and mushrooms for added volume. It was great and I will be making it again. To the editing staff... get on the ball Cons: Chicken stock.. editing staff get on the ball Read More
Rating: 2 stars
05/06/2012
Looks good but this is supposed to be for a vegetarian meal plan. Though easily substituted parmesan and chicken broth are not vegetarian Read More
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Rating: 2 stars
05/06/2012
This is supposed to be a vegetarian meal plan. Parmasean and chicken broth though easily substituted are not vegatarian. Read More