Mushroom brown rice risotto

We've used low-GI brown rice to make this risotto a healthier option, topped with fried mushrooms, pecorino cheese and thyme leaves.

  • 10 mins preparation
  • 1 hr 20 mins cooking
  • Serves 2
  • Print


Mushroom brown rice risotto
  • 20 gram dried porcini or mixed mushrooms
  • 1.625 litre (6½ cups) water
  • 1/2 cup (125ml) water, extra
  • 1 small leek (200g), sliced thinly
  • 1 clove garlic, crushed
  • 2/3 cup (130g) doongara low-gi brown rice
  • 2 tablespoon finely grated pecorino cheese
  • 2 teaspoon rice bran oil
  • 75 gram oyster mushrooms, sliced thinly
  • 75 gram swiss brown mushrooms, sliced thinly
  • 1/2 teaspoon finely chopped fresh thyme
  • 1 teaspoon lemon juice
  • 1 teaspoon fresh thyme leaves, extra


Mushroom brown rice risotto
  • 1
    Combine dried mushrooms and the water in a medium saucepan over medium heat, bring to a simmer. Remove from heat; stand for 15 minutes. Drain broth into a clean saucepan; reserve broth. Finely chop 2 teaspoons mushrooms, discard the remaining mushrooms. Return broth to heat; simmer, covered, over low heat.
  • 2
    Add rice and reserved mushrooms to the pan, stirring to combine. Add 1 cup hot broth mixture; cook, stirring occasionally, over low heat, until broth is absorbed. Continue adding broth mixture, in 1-cup batches, stirring until absorbed between additions. Total cooking time should be approximately 50 minutes or until rice is tender. Stir half the cheese into the risotto.
  • 3
    Heat oil in a medium non-stick frying pan over high heat. Add oyster and swiss brown mushrooms and chopped thyme; cook, stirring occasionally, for 5 minutes or until mushrooms are browned lightly. Stir in juice, season with black pepper. Remove from heat; cover to keep warm.
  • 4
    Serve risotto topped with mushrooms, thyme leaves and remaining cheese.


You could also use a combination of button and enoki mushrooms in this risotto.

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