agree with the comment that it's not as creamy but it's still fantastic and so healthy. I made some changes based on what I had in the house and preferences. I used asparagus not green beans. Tasty. I used 1/2 chicken stock and 1/2 veg. stock instead of the mushroom broth and I'm glad I did. The dried mushrooms (used a blend, not just porcini) are really earthy and I don't think the added earthiness from the mushroom broth would be good. In fact, leftovers had more of an earthy flavor anyway. Also, I had a chunk of brie that was getting dried out so I crumbled this into the final dish....yum! Will save 'real' risotto for special occasions and feed this to the family for week night meals.
Mushroom-Brown Rice Risotto
TsKitchen Posted: 01/11/12
CubsFan222 Posted: 01/08/12
This was just okay for me. My first attempt at risotto. Very earthy flavor and filling! I think I am going to look at other recipes before coming back to this one.
TheMomChef Posted: 01/07/12
Maybe not quite as creamy as regular risotto, but I loved the chewiness of the rice, the creaminess of the mushrooms and the crunch of the green beans. Read my full review at: http://bit.ly/xeIkO8
kiall1 Posted: 01/10/12
Tasty, but not my favorite risotto recipe. Very earthy, which was nice. The brown rice added an interesting texture.
KellyDiff Posted: 01/08/12Philadelphia, PA
Totally delicious! With both the brown rice and the mushrooms, it was really "earthy" - but that was a good thing. As always, risotto took a million years to prep and cook, so its definitely not a weeknight meal, but worthy of a weekend winter night.
stephani22 Posted: 01/08/12
This is a great addition to my cookbook. It tastes delicious and is beautiful plated.
LDombeck Posted: 01/22/12
I thought this was really tasty. I disagree with another reviewer about not using the mushroom water. It added a lot to the dish. The only issue I had was I don't think I precooked the rice enough b/c I ended up adding 3 more cups of broth to get it tender. My fault though, I didn't notice the rice wasn't simmering until the 15 mins passed and I just carried on. Also, it was hard to find short-grain brown rice. I finally thought to look at whole foods who, of course, had it. Next time I probably will use Arborio rice and skip the precooking. But I thought the flavors were spot on and really earthy, I love mushrooms! Definitely time consuming, but all risottos are and I think are worth the time.
RedLab27 Posted: 03/04/12
This is by far one of the BEST risotto dishes I've had. I used gluten free Lundberg Short Grain Brown Rice and didn't have any problems with absorbing the liquid. This is a time intensive dish, but it's sooooo worth it, especially since it's so healthy too! My husband keeps begging me to make this again. Additional tips and photos for this recipe can be found on my cooking blog: http://redlab27.alissahebert.com/2012/03/mushroom-green-bean-risotto.html
ibetravlin Posted: 04/22/13
Good taste, but lots of work (and prep dishes) for only OK results. Love the idea... Look forward to the next version.