Brown Rice Risotto

Ellen Whiteman

Brown Rice Risotto is a gluten-free and vegetarian dish that is creamy, savory, and buttery. It is an Italian-inspired recipe made with homemade chicken stock, olive oil, butter, diced onion, minced garlic, quick-cooking brown rice, dry white wine, Parmigiano Reggiano cheese, cooked diced veggies, salt, and ground black pepper.

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🌾 Gluten Free
🥗 Vegetarian

15 mins

40 mins

Nutritional Value

Gluten Free
High in fiber
Good source of protein
Contains healthy fats


Total: 11Serves: 4
4 cups homemade chicken stock

see page 322, or good-quality store-bought broth, plus more if needed

1 tablespoon olive oil
2 tablespoons butter
1/2 cup diced onion
1 clove minced garlic
1 cup quick-cooking whole-grain brown rice

does not have to be Arborio

1/4 cup dry white wine
1/2 cup finely grated Parmigiano-Reggiano cheese

plus extra for garnish if desired

5/4 cups cooked diced veggies

such as steamed asparagus, roasted bell peppers, or sautéed mushrooms

ground black pepper


Step 1 : 

Heat the chicken stock in a medium saucepan over medium-low heat.

Step 2 : 

In a large skillet over medium heat, heat the olive oil and 1 tablespoon of the butter. Add the onion and sauté for 5 or 6 minutes, or until translucent but not yet brown. Add the garlic and cook for 1 minute, stirring often.

Step 3 : 

Add the brown rice and cook for 3 minutes, stirring often to coat the rice with the oil and butter. The rice will begin to brown.

Step 4 : 

Add the wine and stir until almost all the liquid is evaporated (most of the alcohol will cook out), 1 or 2 minutes.

Step 5 : 

Reduce the heat to medium low, add 1 or 2 ladles of hot chicken stock, and cook until it's almost absorbed, stirring often. Repeat with more chicken stock, until the rice is tender but still al dente and the risotto is slightly soupy, 30 to 40 minutes. You may need all the chicken stock; if you need more liquid, you can add more stock or a little water.

Step 6 : 

Stir in the grated Parmigiano-Reggiano and the remaining 1 tablespoon of butter. Mix in the cooked veggies, season with salt and pepper, and serve, garnished with additional cheese if desired.

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