Mushroom and Parmesan Brown Rice Risotto

Mushroom and Parmesan Brown Rice Risotto

Mushroom and Parmesan Brown Rice Risotto

45 minutes

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Details
  • Servings:   2
  • Gluten-Free:   True
  • Weight Watchers:   17 Points
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Cuisine
  • Mediterranean
  • Italian
  • European
  • side dish
  • lunch
  • main course
  • main dish
  • dinner
Comments
Ingredients
  • Pinch black pepper
  • 1/2 tablespoon butter
  • 1/2 cup sliced cremini mushrooms
  • 1 tablespoon minced garlic
  • 3 tablespoons olive oil
  • 1/4 cup finely diced onion
  • 55 grams Parmesan cheese, finely grated
  • 2 teaspoons minced parsley
  • Pinch Salt
  • 1/2 cup short grain brown rice
  • 1 1/4 cups chicken or vegetable stock
Instructions

Heat oil and butter in a saucepan over medium heat.

Add onion and saut until translucent.

Add mushrooms and stir for about 2 minutes.

Add garlic and saut, stirring constantly, until fragrant.

Add rice and stir for 1-2 minutes.

Pour in chicken stock and bring to a boil.Reduce heat to low and cover. Allow rice to cook for 35-40 minutes, or until all of the liquid is absorbed. Stir in the parmesan cheese and parsley.

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