Easy Brown Rice Risotto with Mushrooms and Fresh Oregano

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 89.

	this recipe	typical
liquid	451%	453%
fat	30%	15%
protein add	36%	22%
vegetables and beans	133%	38%
aromatics	56%	6%
salt	2%	0%

Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

41 g	3 tablespoons olive oil, divided
150 g	1 small yellow onion, chopped
6 g	2 cloves garlic, pressed or minced
1134 g	5 cups (40 ounces) vegetable broth, divided (if your broth comes in 32-ounce containers, feel free to avoid opening another container by substituting 1 cup water for 1 cup broth in step 3)
278 g	1 1/2 cups brown arborio/short-grain brown rice
368 g	12 to 14 ounces sliced Cremini (baby portobello) mushrooms, debris rinsed from mushrooms and drained
100 g	1 cup freshly grated Parmesan cheese
118 g	1/2 cup dry white wine, optional
43 g	3 tablespoons unsalted butter, diced
	2 teaspoons tamari (for extra flavor, optional)*
6 g	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

Method: 5 steps, published by cookieandkate.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“Another great one Kate. I had to use up some mushrooms in my zero waste kitchen and googled for a few recipe options. I came across this one, and luckily had everything on hand. I followed it exactly using (4 cups) of broth (1 cup water) no wine and it turned ” — a cook, 5.0★

“Yuuuummmm! This was great! Thanks for the easy take on risotto and offering a way to make it with brown rice. Genius! I don't have a Dutch oven, so I cooked it in my all-metal pot for 70ish min. It looked way too liquidy when I added the final cup of water, bu” — a cook, 5.0★