Mushroom Risotto

Mushroom Risotto

4 Reviews
From: EatingWell Magazine, Winter 2003

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.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 1 ounce dried porcini mushrooms, (1½ cups)
  • 1½ cups hot water
  • 4 teaspoons extra-virgin olive oil, divided
  • 1 medium leek, trimmed, washed (see Tip) and sliced (1 cup)
  • 1 cup short-grain brown rice, (see Ingredient notes)
  • 2 cloves garlic, minced
  • 1 tablespoon chopped fresh thyme, or 1 teaspoon dried
  • ½ cup dry white wine
  • 3 cups reduced-sodium chicken broth
  • 4 ounces cremini, or baby bella mushrooms, wiped clean, stemmed and quartered (see Ingredient notes)
  • ½ cup freshly grated Parmesan cheese
  • ¼ cup chopped fresh parsley, divided
  • 2 teaspoons balsamic vinegar
  • ¼ teaspoon salt, or to taste
  • Freshly ground pepper, to taste


  • Active

  • Ready In

  1. 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.
  2. Preheat oven to 425°F.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  • 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 information

  • Serving size: about 1 cup
  • Per serving: 349 calories; 9 g fat(2 g sat); 4 g fiber; 50 g carbohydrates; 13 g protein; 34 mcg folate; 9 mg cholesterol; 3 g sugars; 814 IU vitamin A; 10 mg vitamin C; 141 mg calcium; 4 mg iron; 757 mg sodium; 509 mg potassium
  • Nutrition Bonus: Iron (22% daily value)
  • Carbohydrate Servings:
  • Exchanges: 3½ starch, 1½ vegetable, ½ medium-fat meat, 1 fat

Reviews 4

November 08, 2017
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By: Stephen Smith
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.
July 20, 2014
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By: EatingWell User
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
May 06, 2012
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By: EatingWell User
Looks good , but this is supposed to be for a vegetarian meal plan. Though easily substituted, parmesan and chicken broth are not vegetarian,
May 06, 2012
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By: EatingWell User
This is supposed to be a vegetarian meal plan. Parmasean and chicken broth, though easily substituted,are not vegatarian.
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