This creamy, delicious and healthy baked brown risotto is great for a detox as it requires minimal stirring and effort. Brown rice risotto is inherently more flavourful, with a light nuttiness and tender bite that pairs perfectly with sautéed mushrooms.
This recipe is designed for brown arborio/short grain brown rice so any grain substitutions will affect baking time. We suggest that you skip the wine if you are detoxing, but any other time it adds a lovely depth of flavour. Recipe yields 4 to 6 servings and takes about 90 mins to prepare and cook.
What you will need
- 3 tablespoons macadamia oil
- 1 small brown onion, chopped
- 2 cloves garlic, pressed or minced
- 5 cups vegetable broth
- 1 ½ cups brown arborio/short-grain brown rice
- 2 cups sliced small portobello mushrooms, debris rinsed from mushrooms and drained
- 1 cup freshly grated Parmesan cheese (If you are detoxing, try vegan butter or skip it all together)
- ½ cup dry white wine, (skip this one detoxers)
- 3 tablespoons unsalted butter, diced (you don’t need this detoxers, try ume plum vinegar to taste. It will make it nice and creamy)
- 2 teaspoons tamari
- 1 teaspoon sea salt, more to taste
- Freshly ground black pepper, to taste
- 4 sprigs fresh oregano, leaves removed from stems and larger leaves torn into small pieces
- Make sure your oven rack is in the middle position. Preheat oven to 190 degrees Celsius.
- Heat 1 tablespoon of oil in a medium Dutch oven over medium heat until shimmering. Add onion and a pinch of salt. Cook, stirring occasionally, for ten minutes, then add the minced garlic. Cook for another 2 to 4 minutes, until the onions are well browned.
- Add 4 cups broth (or 3 cups broth and 1 cup water), cover, and bring to a boil over medium-high heat. Remove from heat and stir in the rice. Cover the pot and bake until rice is tender and cooked through, about 65 to 70 minutes. It will seem pretty dry when you take off the lid, but don’t worry!
- During the last 20 minutes of baking time, prepare the mushrooms. Warm 2 tablespoons olive oil in a large skillet until shimmering. Add the cleaned, sliced mushrooms to the pot with a dash of salt. Cook, stirring occasionally, until the mushrooms are darker in color, fragrant and have soaked up most of their own juices, about 13 minutes.
- Remove the pot from the oven. Pour in the remaining cup of broth, the Parmesan, wine, butter, tamari, salt, and a generous amount of pepper. Stir vigorously for 2 to 3 minutes, until the rice is thick and creamy. Stir in the mushroom mixture and any remaining juices. Season to taste with salt and pepper, divide into bowls and top with a generous sprinkling of torn, fresh oregano leaves.