Zucchini Chanterelle Brown Rice Risotto

A creamy, nutty, comforting risotto that is much easier to make than traditional risotto … the rice is baked in the oven, rather than cooked on the stovetop with constant stirring like traditional risotto. This risotto is finished with about 5 minutes of stirring stovetop,  which brings out the starches from the rice and makes that extra creamy sauce that everyone loves from a good risotto.

I love using brown rice for a risotto because it’s got such a good nutty taste and texture and healthwise, it is much better for you, but, since brown rice takes so much longer to cook, I didn’t want to be standing by my stove stirring for an entire hour. I found this method of making brown rice risotto a while ago and it is ingenious!

I have to say chanterelle mushrooms in a risotto are delightful. I am so blessed … my mom and dad went mushroom hunting with my sister and they got TONS of chanterelles this year, so Dad saved me a big bag of them and brought them to me. And they brought the zucchini too … oh and while he was here, he helped me fix my lawnmower and replaced all the fire alarms in my house too. I am not good with these little “handy-man” kinda things, so I was incredibly grateful for his help.

Zucchini Chanterelle Brown Rice Risotto

• Prep Time: 20 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 20 minutes
• Yield: About 4 servings 1x

Print Recipe

Pin Recipe

---

Ingredients

Scale 1x2x3x

For the rice:

• 1 teaspoon avocado (or olive) oil
• 3/4 cup chopped onion
• 2 cloves garlic, peeled & chopped
• 3/4 cup brown rice
• 1 1/2 cups chicken or vegetable broth
• 1/2 cup water

For the mushrooms:

• 1 teaspoon butter
• 1 clove garlic, peeled & chopped
• 8 oz. chanterelle (or other) mushrooms, chopped
• an 8–9 inch zucchini, chopped (about 1 1/2 – 2 cups)

To finish the risotto:

• 1/4 cup white wine
• 1/2 – 3/4 cup water
• a bit of fresh rosemary, chopped fine
• a bit of fresh tarragon, chopped fine
• 2 oz. fresh asiago cheese, freshly shredded
• 2 oz. gruyere cheese, freshly shredded

---

Instructions

1. Preheat the oven to 375 F. Heat the oil in a Dutch oven or oven-safe saute pan, then add the onion and garlic and saute until the onion is tender and translucent. Add the rice and continue to saute until the rice smells fragrant and is starting to brown. Stir in the broth and water, then cover and bake in the oven for an hour.
2. About 20 minutes before the hour is up, heat the butter in a frying pan, then add the garlic and saute for a few minutes until good and fragrant. Stir in the mushrooms, zucchini and chopped herbs. Cook until the mushrooms are tender and juicy. Sprinkle with your favorite seasoning mix and/or salt & freshly ground pepper.
3. When the rice is done in the oven, pull the pan out of the oven, stir up the rice to loosen any stuck to the pan. Then, over medium heat, stir in the mushroom mixture and chopped herbs. Then add the wine and stir until the wine is evaporated. Add 1/4 cup water and repeat, then another 1/4 cup water. Taste the rice and repeat if you think it needs more creaminess or moisture add another 1/4 cup water and stir some more.
4. Stir in the cheese until melted. Serve warm with extra cheese and/or snipped chives on top.

---

Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

© Copyright 2016, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.

This recipe was shared at Gluten Free Friday, Sunday Fitness & Food, Weekend Potluck and Foodie FriDIY.