Recipes, Vegetarian

Mushroom & Brown rice Risotto

Mushroom & Brown rice RisottoShiitake-Mushroom-Brown-Rice-encognitive


  • 2 spring onions, chopped
  • ½ cup dried shitake mushroom, soaked in water & chopped
  • 1 ½ cup brown rice
  • 1 tbsp garlic, minced
  • 1 tsp thyme
  • 1 cup fresh crimini mushroom, sliced
  • 1 glass white wine
  • 2 cups vegetable stock
  • ¾ cup ricotta
  • 1/3 cup parmesan
  • Salt & pepper
  • Parsley


  • Heat the oil in a sauté pan.
  • Add minced garlic and thyme leaves.
  • When garlic is golden brown, add sliced crimini mushrooms and stir.
  • Add salt and pepper.
  • Set deep pot over the medium heat; heat the oil and stir fry spring onions.
  • Add chopped dry mushrooms and stir a while.
  • Add brown rice, white wine and vegetable stock.
  • Mix well and let it simmer for 10 minutes.
  • Add the fried mushrooms, ricotta and parmesan; mix well.
  • Garnish with parsley.

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