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Brown Rice Mushroom Risotto

This is one of my top five favorite meals! I LOVE it. This version is loaded with flavor and healthy! Feel free to add other veggies like sauteed asparagus or roasted tomatoes stirred in at the end.

The key to risotto is frequent stirring.


1-2 tablespoons of organic virgin coconut oil

1 medium yellow onion diced

1.5 cups brown rice I use short grain as it is the closest to arborio. White arborio is what risotto is usually made with but I use brown rice as it boosts the nutritional content dramatically and is way better for you.

1/2 cup white wine (optional)

1L organic mushroom or vegetable or chicken stock. I use Mushroom. Have heating on low in a small saucepan.

3 cups brown cremini mush or  a mix or any type you like. When Chantrelles are fresh they are amazing with this dish. Slice mushrooms and saute in a pan with coconut oil and sea salt. Once they are cooked, and browned a little. Turn off heat and leave until ready to stir in at the end. You can do this as you are cooking the risotto or before.

1 cup parmesan cheese (or if your avoiding dairy you can use nutritional yeast)

Sea salt

Heat oil over medium heat in a medium saucepan, add onion and saute for 5 minutes or until softened and translucent. Add rice and stir for a few minutes, add white wine and let it almost all evaporate while constantly stirring, then begin adding broth 1/2-3/4 cup at a time. Stirring frequently until it has evaporated and then add another 1/2-3/4 cup stirring frequently and keep repeating this step until the rice is cooked. If you run out of broth and rice isn’t cooked you can use water.

Add mushrooms, parmesan, sea salt, stir and serve immediately.


Note: This dish requires you to be near it for the entire time, but I promise it is worth the effort. Serve with a green salad and grilled salmon or chicken if desired. If you add the salt at the beginning it increases the cooking time by a lot so make sure to add it at the end once the rice has cooked.

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