A deliciously easy side dish that is very low maintenance compared to a normal risotto recipe!
Makes 6 servings
Ideal slow cooker size: 3-4 quart
1 cup diced onion (1/2 of 1 large onion)
2 Tbsp butter
1 garlic clove, minced
8 oz sliced mushrooms
1 cup long grained brown rice
1/2 cup broth (or 1/2 cup water + 1/2 tsp chicken bouillon)
2 cups chicken broth
1 cup water
1/3 cup grated Parmesan cheese
Salt and pepper, to taste
1 Tbsp white wine vinegar
1. In a microwave safe dish, stir together the onion, butter, garlic, mushrooms, rice and 1/2 cup broth.
2. Microwave for 4 minutes, stirring every 90 seconds.
3. Transfer to a greased slow cooker.
4. Stir in the 2 cups broth and water.
5. Cover and cook on HIGH for about 3 hours. (mine took exactly 3 hours…yours may take more or less depending on your slow cooker)
6. Stir in Parmesan cheese, salt and pepper to taste and vinegar.
6. Serve immediately (this tastes best served right away, it doesn’t hold up very well on the warm setting)
Review:
Yum.
I really liked this experiment. I wasn’t sure how it was going to taste but I was very happy with the results! And the fact that it was pretty much hands off was awesome. I don’t think I’ll make risotto the regular way ever!
The rice was creamy and the texture was spot on. The flavor at the end needed a little boost and the Parmesan and vinegar helped a lot with that. Of course, salt and pepper helped with that as well. I will be making this again and experiment with different flavor combinations! 4 stars.
Sharon Schroeter says
July 22, 2018 at 3:28 pmCan you make your Brown Rice Mushroom Risotto in an Instant Pot?
Thanks,
Sharon
Karen says
July 24, 2018 at 8:20 pmI need to try the recipe out to make sure but I bet you could. I will have to experiment a little.
Sharon Schroeter says
July 25, 2018 at 8:40 amThanks Karen for your reply & these great recipes. I don’t have a crockpot.
Sharon
Gio Bernardon says
October 11, 2017 at 2:31 pmThis works great in a rice cooker. Is done in about one half hour.
Karen says
October 12, 2017 at 9:57 amcool! Good to know!
Carole Gardner says
July 19, 2017 at 11:51 pmCarole Gardner
If I halved the recipe how long do I need to cook it for ?
Karen says
July 24, 2017 at 12:16 pmprobably close to the same amount of time. Maybe 3o minutes less…let me know how it works out for you!
sheetal soni says
May 9, 2017 at 3:24 amThank you so much for delighting us with Brown Rice Mushroom Risotto…Would surely try it out once
Jason Alvarez says
August 6, 2015 at 10:33 pmYes, I've made a similar batch and it took about 5 and a half hours. Great recipe and nuance tips, Karen. Thanks for all that you share. You're definitely making this college kid a better cook!
– J (editor for http://www.nmhmf.org/)
Anonymous says
March 6, 2014 at 10:09 pmI'm wondering if I cook it on low how long it will take to cook . . . double so 6 hours maybe? I work so won't be around in 3 hours . . .
karenbellessapetersen@gmail.com says
March 6, 2014 at 11:43 pmyeah, probably about 5-6 hours on low! good luck!
Christin says
March 2, 2014 at 4:57 pmI haven't made this yet, but I'm excited to give it a try. I love risotto, but hate the babysitting and how long it takes, especially with brown rice. I plan to leave out the mushrooms and add cooked bacon and broccoli at the end.
karenbellessapetersen@gmail.com says
October 8, 2013 at 4:16 amJenifer, I think that would work!
Jenifer C says
September 29, 2013 at 4:38 pmCould you do the first part in a pan to toast the rice first? Instead of the microwave? I've never made risotto, so I have NO idea! And I think I would like to try peas at the end instead, so I'm not a fan of mushrooms.
karenbellessapetersen@gmail.com says
September 16, 2013 at 5:25 pmTaryn, YES! I bet it would work. Give it a shot and let me know how it turns out.
taryn the teatotaler says
September 16, 2013 at 5:02 pmDo you think you could cook this on low for 6 hours instead?
karenbellessapetersen@gmail.com says
May 14, 2013 at 2:32 amAnd you make me happy, Laura. Thanks for the nice compliment!
Laura H says
May 14, 2013 at 2:16 amI loved this and will be making it again! Thanks for all of your great recipes – you make our family dinner time better.
Laura
karenbellessapetersen@gmail.com says
May 9, 2013 at 2:54 amno, you don't cook the rice first. And I bet asparagus would be great. It's pretty tender so I would add at the end! Good luck!
Lorna says
May 9, 2013 at 2:48 amThis sounds so good! I was wondering if you cook the rice first? Also, have you tried adding any other veggies? I was thinking asparagus might go well with this (maybe added toward the end).
Karen says
April 16, 2013 at 10:34 pmAnonymous,
I haven't tried any new ways of making this yet but I really want to. When I do, I'll be sure to post the recipe!
Anonymous says
April 16, 2013 at 1:54 amHave you tried any other ingredients? I made this and LOVED it. I ate the whole batch myself. No joking. :0 I'm so interested in other versions, but am not super creative myself… 😉
Anonymous says
April 16, 2013 at 1:54 amHave you tried any other ingredients? I made this and LOVED it. I ate the whole batch myself. No joking. :0 I'm so interested in other versions, but am not super creative myself… 😉
Anonymous says
April 16, 2013 at 1:53 amHave you tried any other ingredients? I made this and LOVED it. I ate the whole batch myself. No joking. :0 I'm so interested in other versions, but am not super creative myself… 😉
Karen says
April 3, 2013 at 1:25 amAnonymous, I wouldn't use white rice. It does not hold up well in the slow cooker. I would either use brown rice or wild rice. Good luck!
Karen
Anonymous says
April 2, 2013 at 1:07 amWould I be able to use long cook white rice? I don't have any brown rice.
Susan says
April 2, 2013 at 12:16 amWorth a try! Thanks, Karen.I'm too old to read these non-robot charcters. This will be my third try. Yikes – now fourth.
Karen says
April 1, 2013 at 10:35 pmSusan,
It just is best when eaten right as it is finished cooking instead of sitting in the crock on warm for a long time. I'm not sure about reheating, we didn't have any leftovers! I bet it would be okay though.
Susan says
April 1, 2013 at 10:33 pmSounds like just the thing I'd like to make for myself and then eat for a couple of days, but your last comment doesn't bode well for reheating. Or is that different?
Karen says
April 1, 2013 at 10:25 pmYeah, Dara, that's what I always have laying around my house so that's what I used! I loved it.
Cookin' Canuck says
April 1, 2013 at 12:54 pmThis looks fantastic, and I love that it's made with brown rice!