I’ve always considered risotto to be kind of a “fancy” dish. Something that is difficult to make, takes a lot of time and uses special ingredients that I don’t typically have on hand. Not to mention it takes FOREVER.
Well, that has all changed with this recipe my friends. What seems like decadent, fancy meal sure to impress your guests is really, quite simple and doesn’t require you to stir a pot of rice for 45 minutes because, lets be honest…. Who has time for that?
The fresh basil adds a bright and welcoming flavor while smoky, crisp mushrooms and roasted tomatoes top off this risotto for a rustic feel. It’s a perfect cozy meal on a cool night that’s sure to feel warm and hearty and with fall right around the corner this is the perfect recipe to have ready to go.
By baking this risotto the actual active cooking time is drastically reduced. Going from traditionally being a very labor-intensive dish, it can now easily be made on a weeknight or as an easy dinner for guests!
Not only is this risotto super easy, but the best part is, there is no need for special ingredients, just use your standard brown rice (short grain). Brown rice is a staple in our house. It delicious and incredibly versatile–this dish is the perfect example of that. Best of all, you get more dietary fiber and protein per serving in brown rice compared to Arborio rice.
Anyways, pour yourself and glass of wine and enjoy this simple, yet decadent risotto.
Baked Brown Rice Risotto with Basil, Crispy Mushrooms and Roasted Tomatoes
- 1 tbs olive oil
- 2 cups brown rice
- 6 1/2 cups vegetable stock or chicken
- 2 shallots-minced you can use 1/4 of a large red onion if you don’t have shallots
- 3 cloves garlic-minced
- 3/4 cup grated parmesan
- 1 cup basil plus more for garnish
- 4 large portabellas or 16 oz mini portabellas
- 2 cups cherry tomatoes
- 1 tsp smoked paprika
- Kosher salt
- Preheat oven to 375F
- Prepare a baking sheet with parchment- set aside
- In a blender combine 1/2 cup stock with basil- set aside.
- In a Dutch oven add olive oil, garlic and shallots. Sauté over medium heat till fragrant being careful not to burn the garlic. About 2-3 minutes.
- Add rice to pot and sauté with garlic and shallots about 2 mintues.
- Add remaining 6 cups of stock then bring to a boil. Once boiling remove from heat, cover and place in the oven and set timer for 1 hour
- Once rice is in the oven, thinly slice your mushrooms and add them to the prepared baking sheet. Coat with a light drizzle of olive oil then add 1 tsp of smoked paprika, salt to taste and toss with hands to coat evenly.
- For the cherry tomatoes you can either cut them in half or leave them whole. I like to do a combination. Add them to the baking sheet and coat with a light drizzle of olive oil and a pinch of salt.**NOTE: Don’t worry if it seems like there is not room for the tomatoes on the pan just push the mushrooms to one side. They will shrink down quite a bit in cooking.
- Add the mushrooms and tomatoes to the oven and cook about 30-40 minutes (this should be about the time you timer for the risotto goes off). check on them about halfway through and give them a quick stir on the pan for a more even cook.
- When the timer for the risotto goes off check the mushrooms and tomatoes- if they look like they are done take them out and set aside or if you think they need a few more minutes keep them in the oven for another 5-10 minutes. The mushrooms should be slightly crispy and the tomatoes blistered and soft.
- Carefully take out the risotto and remove the lid. Add basil, stock mixture and Parmesan and stir till the liquid is absorbed and you are left with a nice creamy consistency. Stir in half of the mushrooms and tomatoes and keep the rest for topping. Salt and pepper to taste.
- Serve with remaining mushrooms, tomatoes, fresh parmesan and basil. Oh--and a good glass of win 😉 Enjoy!