Healthier brown rice risotto with mushrooms

Risotto is one of those special dishes that just seems to be an absolute hit with everyone. This recipe in particular is one of the creamiest, tastiest and healthiest versions of the classic meal. Your guests are bound to fall in love with how well all the different flavours go together in this super easy dish. It takes hardly any effort as it doesn’t require as much attention as other, more complicated risotto recipes. Top it off with a bit of shaved parmesan and a side of dipping bread to make sure you collect every last drop! Delicious!

Ingredients

• 3 tablespoons olive oil, divided
• 1 small yellow onion, chopped
• 2 cloves garlic, pressed or minced
• 5 cups (1.2L) vegetable broth, divided
• 1 1/2 cups short-grain brown rice
• 400g sliced baby portobello mushrooms, rinsed and drained
• 1 cup freshly grated parmesan cheese, plus extra to serve
• 1/2 cup (120ml) dry white wine, optional
• 3 tablespoons unsalted butter, diced
• 1 teaspoon sea salt, more to taste
• Freshly ground black pepper, to taste
• Oregano, to serve

Method

1. Preheat oven to 190C. In a medium cast iron casserole dish or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add onion and a pinch of salt. Cook and stir for ten minutes before adding garlic. Cook for another 2 to 4 minutes until the onions are browned.
2. Add 4 cups of broth. Cover and bring to boil over medium-high heat. Remove from heat. Add rice and stir to combine. Cover. Bake in oven for 65-70 minutes until rice is tender and cooked completely. 
3. Meanwhile, heat 2 tablespoons of olive oil in large, deep-dish frying pan. Add mushrooms to pan with a pinch of salt. Cook and stir often for about 13 minutes or until mushrooms darken and soak up their own juices.
4. Remove pot from oven. Pour remaining broth into pot. Add parmesan, wine, butter, salt and pepper. Stir vigorously for 2 to 3 minutes to thicken rice. Make sure sauce is creamy before adding in mushroom mixture plus any remaining juices. Season with salt and pepper. Transfer to serving bowls. Top with remaining parmesan and oregano. Serve.