This super easy and absolutely delicious Mushroom & Broccoli Risotto makes a great, hearty side dish with dinner. It’s sure to become a new family favourite.
I love a good side dish. And I especially love side dishes that involve rice. Rice is just so versatile and can be used or seasoned in a million different ways. Recently I wanted to switch things up and I thought I’d give risotto a try, something I’d not really made before.
In the process I learned that traditional risotto is made with a specific kind of rice, arborio rice, which is a much starchier variety that helps make risotto really creamy and rich. However, I didn’t have that rice on hand when coming up with this recipe so I used a long grain & wild rice blend. I have a pretty no-fuss attitude when it comes to cooking, so I’d say use whatever rice you have in your cupboard. It’ll still be delicious even if the texture isn’t as creamy as a traditional risotto!
When using long grain rice though, the trick is to stir continuously while cooking. That way it’ll help to break up the rice a bit and release more of it’s starch so as to help increase the creaminess.
How to Make Long-Grain Mushroom & Broccoli Risotto
To make this risotto, you’ll need:
- Long grain rice (I like this blend here)
- Chicken broth
- Cremini mushrooms
- Broccoli
- Freshly grated parmesan cheese
- Olive oil
- Garlic
- Salt and pepper to taste
- Herbs, such as basil or thyme (optional)
- Start by sautéing minced garlic in olive oil, then add diced mushrooms.
- Add rice and half the broth, stirring frequently, until most liquid is absorbed.
- Add more broth, again stirring until liquid is absorbed.
- Add remaining broth and stir in with chopped broccoli.
- Once liquid is absorbed, rice is softened and mixture is fairly creamy, add in freshly grated parmesan cheese and stir well.
- Serve immediately. Pairs well with roasted chicken (try my almond crusted chicken) or salmon.
Mushroom & Broccoli Risotto (long-grain)
A rich and creamy veggie risotto made with long grain & wild rice.
Ingredients
- 1 cup long grain rice
- 2.5 cups chicken broth
- 1 cup cremini mushrooms, chopped
- 1 head broccoli, chopped
- 3 cloves garlic, minced
- 1/2 cup freshly grated parmesan cheese
- 3 tbsp olive oil
- 1/2 tsp salt and pepper to taste
- 1 tsp herbs, such as basil or thyme (optional)
Instructions
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Start by sautéing minced garlic in olive oil over medium heat, then add diced mushrooms and cook 3-5 minutes.
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Add rice and half the broth (about 1 cup), stirring frequently, until most liquid is absorbed. Keep lid on in between stirs. Keep heat on medium-low.
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Add 1/2 cup more broth, again stirring until liquid is absorbed.
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Add remaining broth and stir in with chopped broccoli until rice is fully cooked, about another 5-10 minutes or so. If rice is not fully cooked (still a bit firm) add another 1/4 cup broth and let cook with lid on, stirring every couple of minutes.
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Once liquid is absorbed, rice is softened and mixture is fairly creamy, add in freshly grated parmesan cheese and stir well until melted and combined.
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Serve immediately and enjoy!
If you make this recipe, leave me a rating below or tag me in your photos on Instagram @meghanlivingstone!
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