Clean Eating Risotto
This delicious blend of mushrooms, sautéed onions and garlic, and long-grain brown rice make a splendid dish of tasty risotto. Slightly stickier than traditional brown rice, this is one pot of scrumptiousness.
Serves: 2Hands-on: 30 minutesTotal: 30 minutesDifficulty: Medium
- 1 Tbsp. olive oil
- 1 yellow onion, minced
- 2 Tbsp. minced garlic
- 11⁄3 cups long-grain brown rice
- 3 3⁄4 cups water
- 6 cups baby portabella mushrooms, quartered
- 1 tsp. sea salt
- 1 tsp. freshly ground black pepper
- 2 tsp. Italian seasoning
- Drizzle the olive oil in a saucepan over medium heat, and sauté the minced onion and garlic until softened, about 5 minutes. Add the uncooked rice to the saucepan and turn to coat in the oil, garlic, and onions. Stir over heat for 2 minutes. Add the water, mushrooms, and seasonings to the saucepan, and stir to combine.
- Bring to a boil, reduce heat to low, and simmer uncovered for 20 minutes, stirring frequently. Risotto is done when the rice has absorbed all of the liquid, and is sticky but cooked through.