• Partnered with
  • Serves 2
  • 10 mins prep
  • 80 mins cook

Mushroom brown rice risotto

Mushroom brown rice risotto
Triple tested. For your success every time.

We've used low-GI brown rice to make this risotto a healthier option. Top with fried mushrooms, pecorino cheese and thyme leaves, it's diabetic-friendly too.


Mushroom brown rice risotto

  • 20 g dried porcini or mixed mushrooms
  • 1.625 L (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 tbsp finely grated pecorino cheese
  • 2 tsp rice bran oil
  • 75 g oyster mushrooms, sliced thinly
  • 75 g swiss brown mushrooms, sliced thinly
  • 1/2 tsp finely chopped fresh thyme
  • 1 tsp lemon juice
  • 1 tsp 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.
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