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Mushroom & Broccoli Risotto (long-grain)

A rich and creamy veggie risotto made with long grain & wild rice.

Course Side Dish
Keyword gluten-free
Prep Time 5 minutes
Cook Time 30 minutes
Servings 4
Author Meghan


  • 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)


  1. Start by sautéing minced garlic in olive oil over medium heat, then add diced mushrooms and cook 3-5 minutes.

  2. 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.

  3. Add 1/2 cup more broth, again stirring until liquid is absorbed.

  4. 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.

  5. 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.

  6. Serve immediately and enjoy!