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  • Writer's pictureMeagan Currell

brown rice mushroom risotto

I‘m using these microgreens on everything after receiving this microgreens growing kit from ingarden! You can use code ‘meagan15’ to get 15% off @ingarden_com site wide. I have the crème beige with arugula and broccoli pads, they take about 7 days to grow and it’s generally much cheaper than purchasing microgreens at the store (which I’ve found to be anywhere between $4.99 to $8.99). They‘re a great way to add vitamin E, potassium, iron, magnesium, and antioxidants to a meal! Plus they make a gorgeous garnish.

The secret to this brown rice risotto is using short grain brown rice and baking it in the oven. Once it comes out of the oven you just add a little parmesan cheese and it’s SO creamy without needing to add butter.


1 tbsp olive oil

1/2 finely chopped white onion

3 cups vegetable broth

1-2 cloves minced garlic

3/4 cup short grain brown rice

8 oz package of cremini mushrooms

1/4 cup parmesan cheese

1 tsp sea salt

1 tsp black pepper

1 tbsp oregano

fresh microgreens to garnish

recipe (makes 2 servings)

1. preheat oven to 375F

2. add 1 tbsp olive oil to a large dutch oven with onion

3. add garlic and sauté for 10 mins

4. add 2 cups vegetable broth, brown rice, salt, pepper, and oregano and place into oven for 45 mins

5. while the rice cooks, heat 1 tbsp olive oil in a pan over medium heat

6. add mushrooms and sauté for 5-10 mins with a little sea salt

7. once rice is cooked remove it from the oven and add 1 more cup vegetable broth with parmesan and stir to mix

8. add in mushrooms and black pepper

9. serve topped with parmesan and microgreens and enjoy!

prep time: 1 hr 20 mins

nutrition per serving: 560 calories, 11g protein, 67g carbohydrate, 28g fat, 5g fiber

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