Mushroom and Asparagus Brown Rice Risotto
Yield 4-6 servings
- 3 tablespoons olive oil, divided
- 1 small yellow onion, chopped
- 2 cloves garlic, minced
- 5 cups (40 ounces) low-sodium vegetable broth
- 1 1/2 cups brown arborio brown rice
- 12 to 14 ounces sliced Cremini (baby portobello) mushrooms, debris rinsed from mushrooms and drained
- 1 pound asparagus, ends trimmed & cut into 2 inch pieces
- 1 cup freshly grated Parmesan cheese
- 1/2 cup dry white wine, optional
- 2 tablespoons unsalted butter, diced
- 1 teaspoon sea salt, more to taste
- Freshly ground black pepper, to taste
- 4 sprigs fresh oregano, leaves removed from stems and larger leaves torn into small pieces
- Make sure your oven rack is in the middle position. Preheat oven to 375 degrees.
- Heat 1 tablespoon olive oil in a medium Dutch oven over medium heat until shimmering. Add onion and a pinch of salt. Cook, stirring occasionally, for ten minutes, then add the minced garlic. Cook for another 2 to 4 minutes, until the onions are well browned.
- Add 4 cups broth, cover, and bring to a boil over medium-high heat. Remove from heat and stir in the rice. Cover the pot and bake until rice is tender and cooked through about 65 to 70 minutes.
- During the last 20 minutes of baking time, prepare the mushrooms and asparagus. Warm 2 tablespoons olive oil in a large skillet until shimmering. Add the cleaned, sliced mushrooms and asparagus to the pot with a dash of salt. Cook, stirring occasionally until the mushrooms are darker in color, fragrant and have soaked up most of their own juices (typically about 13 minutes).
- Remove the pot from the oven. Pour in the remaining cup of broth, the Parmesan, wine, butter, salt, and a generous amount of pepper. Stir vigorously for 2 to 3 minutes, until the rice is thick and creamy. Stir in the vegetable mixture and any remaining juices. Season to taste with salt and pepper, divide into bowls and top with a generous sprinkling of torn, fresh oregano leaves.
*If you do not have a Dutch oven, use a large saucepan instead. Pour the boiling broth and rice mixture into a casserole dish. Cover tightly with foil or any other oven-safe lid before baking as directed.