Mushroom & Brussels Brown Rice Risotto

3 serves of whole grain
Each serve is 16g of whole grain. GLNC recommends 3 serves daily.

Serves: 4

Preparation time:  10 minutes

Cooking time: 30 minutes


  • 1 litre low-salt chicken or vegetable stock,
  • 1 tablespoon olive oil, plus 2 tablespoons extra
  • 2 shallots, thinly sliced
  • 3 garlic cloves, finely chopped
  • 1 cup brown rice
  • 300g mushrooms, sliced or quartered (try to get more than one variety if possible)
  • 2 cups brussels sprouts, quartered
  • 3 rosemary sprigs, leaves picked
  • 2 cups loosely packed baby spinach
  • 50g low-fat feta cheese, crumbled


  1. Bring stock almost to the boil in a saucepan. Remove from the heat and keep warm.
  2. Heat 1 tablespoon of olive oil in a large frypan or saucepan over medium heat. Add shallot and cook, stirring occasionally, for 2-3 minutes or until translucent. Increase heat to medium-high. Add garlic and cook for one minute before adding rice. Cook, stirring for another minute, then add a splash (50ml) of stock to the pan. After the stock has evaporated, add the remaining stock, a ladleful at a time, waiting for each addition of stock to be absorbed before adding the next. This process will take 20-25 minutes and requires stirring occasionally. If you run out of stock and the rice needs a little more cooking use hot water or more stock. Once the rice is al dente (soft but still with a little bite) stir through the baby spinach.
  3. Meanwhile, heat remaining 2 tablespoons of olive oil in a large frypan over medium-high heat. Add mushrooms and cook for 2-3 minutes or until golden brown. Add Brussels sprouts and rosemary and cook for a further 2-3 minutes or until fragrant and lightly charred.
  4. Divide risotto between serving bowls and top with mushrooms and Brussels sprouts. Garnish with feta then serve.

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