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A Family That Eats Together: Wild Mushroom Brown Rice Risotto

Wild mushroom brown rice risottoMarin Mommies presents this week's guest recipe from Nicole Cibellis, Marin mom and author of the blog A Family that Eats Together, where she shares meal plans and recipes that will please foodies and children alike. Here's Nicole's meal plan for this week.

There is just something about the fall season that calls for warm and comforting mushroom risotto. The woodsy mushrooms with the creamy rice and tang of Marsala wine are mesmerizing for either a vegetarian main course or simple side. Using short grain brown rice is a fast way to make traditionally white risotto healthier. What's even better about this dish is that it is great way to introduce mushrooms to your kids. They taste so good they will ask for seconds.

Servings: 3–4 as a side dish, 2 as a main course
Prep time: 10 minutes
Cooking time: 45 minutes

Ingredients

  • 2 Portobello mushrooms or 12 Crimini mushrooms, stems removed and finely chopped
  • 2 large shallots, finely chopped
  • 1 cup brown short grain rice
  • 5 cups chicken broth
  • 1 teaspoon Better than Bouillon, Chicken (optional)
  • 1/4 cup Marsala wine
  • 1/2 cup Parmigiano-Reggiano cheese
  • 1 teaspoon kosher salt
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon chopped fresh thyme

Directions

  1. Heat the olive oil in a large saucepan over medium-high heat. Add the shallots and mushrooms. Season them with the salt and sauté them for approximately 5 minutes or until softened. Pour in the Marsala and chicken broth. Spoon in the bouillon if using. Stir until it comes to a boil and them bring it down to a simmer. Cook for 35 minutes or until the rice is tender. Stir in the cheese and thyme.
  2. Serve immediately.