Brown Rice Risotto

a soul-warming comfort food that's perfect for chilly weather
brown rice risotto

© DepositPhotos / lisovskaya

Featuring in-season mushrooms and earthy brown rice, this skillet risotto is fall weather comfort food perfection! Brown rice takes the place of traditional Arborio, giving this a tasty, nutty flavour, but also a punch of manganese—which is vital for many important processes in the body, such as wound healing, metabolism, fertility, nerve function, and blood sugar regulation. Just one cup of rice fulfills nearly all your daily requirement for this important nutrient!

Brown Rice Risotto

MYO mushroom mix! Any combination of mushrooms work, so head to your local farmers’ market and grab whatever’s in season! Shiitake, cremini, and chanterelle are always good options. Ditching dairy? Switch out the parmesan and butter for dairy-free versions!

Pair this recipe with Vegan Sundried Tomato and Walnut Pesto, Gluten-Free Keto Pumpkin Pie Bars and Maple Cinnamon Hemp Milk for a fabulous fall get-together! 


  • 4 cups chicken stock
  • 1 ½ cups short grain brown rice
  • 1 cup dry white wine
  • 2 cups assorted mushrooms
  • 2 tbsp butter
  • 1 tbsp olive oil 
  • ¼ cup parmesan, grated
  • 3 garlic cloves, minced
  • 1 tsp dried rosemary 
  • 2 tsp dried thyme
  • 1 tsp chili flakes 
  • Salt and pepper, to taste 
  • 1 tbsp fresh chives, chopped 


  1. In a medium pot, pour in stock and bring to a simmer. Reduce heat but keep warm.
  2. In a saucepan, add butter and oil and bring to medium-low heat. Add in garlic, rosemary, and thyme and lightly sauté until garlic is fragrant, about 30 seconds. Toss in chopped mushrooms and continue cooking until they’re browned and slightly crispy. Season with salt and pepper to taste.
  3. Transfer cooked mushrooms to a bowl. Return saucepan to stove, bring to medium-high heat and add rice, stirring frequently, until the grains are toasted (this should take about 4–5 minutes). Add ½ c stock and let it reduce while stirring frequently in a figure-8 motion. Once the stock has reduced, add the next ½ c of stock, and so on (each addition should take about 3–5 minutes to reduce). Add in wine, ½ c at a time, then simmer until rice is cooked through but still slightly al dente.
  4. Add in butter, chili flakes, and parmesan. Stir in ¾ of the mushrooms, taste for seasoning and serve, topped with a handful of mushrooms and chopped chives.

Enjoyed this recipe? Subscribe to our newsletter to receive the latest ecoFOOD recipes delivered straight to your inbox!