BROWN RICE RISOTTO MADE WITH WHITE WINE, FRESH LEMON ZEST, MUSHROOMS AND FRESHLY GRATED PARMESAN CHEESE IS THE EPITOME OF CREAMY, COMFORT FOOD.
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Lemon White Wine Brown Rice Risotto is our new obsession! Flavorful, creamy and fresh, absolutely divine! I was craving risotto so badly and since I had some delicious Garnacha White Wine on hand, I know it pairs beautifully with lemony dishes, I decided to cook Lemon White Wine Brown Rice Risotto for us. To make the risotto even more filling, I added caramelized mushrooms and shallots. Let me tell you, mushrooms in risotto are the bomb! They add such a nice, earthy flavor, they are filling and so yummy when paired with caramelized shallots. If you like cooking with wine I highly recommend this Slow Cooker Pot Roast made with Red Wine!
Why You’ll Love this Lemon White Wine Brown Rice Risotto:
- This is a very filling and hearty recipe, it can be served as a vegetarian main dish or as a delicious dish
- The dish is creamy and cheesy with beautiful flavors and tastes like a gourmet meal
- The wine can be replaced with chicken broth if you would like to skip the alcohol, so you can customize to your taste and needs
- You can easily make it fully vegetarian by replacing the chicken broth with vegetable broth
- This meal is perfect for a special occasion, its festive, bright, but also easy to make
- Another take would be to make the rice with red wine so basically you can adjust to your taste
Tips and Tricks to Make the Best Lemon White Wine Brown Rice Risotto:
- Choosing the right rice is key, Risotto is best made with Arborio or short grain rice, you can find these in brown rice version as well
- You should use a pan that distributes heat evenly, like a Dutch oven or an iron cast skillet
- When it comes to risotto, you should skip rinsing the rice, it won’t be as creamy if you do
- You should sauté the rice in either butter or oil prior to cooking. This coats each grain and will make the rice absorb the liquid slowly. Make sure you don’t burn the rice when sautéing.
- After you add the broth, keep it just lightly simmering, not boiling. Simmering will help maintain a constant level of temperature and cook the rice uniformly.
- Add broth one cup at a time and allow it to fully absorb before adding more. Also, stir often, very, very often. This is not the type of dish you can walk away from. Never let the rice dry out, it will reduce a lot from its creamy texture.
- Adding wine to your risotto is a great idea, I added 1 cup of Garnacha White Wine which added a beautiful level of acidity to the dish and compliments the fresh lemon zest, which makes the dish refreshing and adds a gorgeous pop of color.
- Risotto is done when the rice is al dente – it means it will have a firm center, while creamy and soft on the outside
- It is very important to taste the risotto while you make it, after the rice absorbed the broth, taste it to see if it still needs more broth and to be cooked more.
- When the risotto is almost done you can get creative and add things that you like: sweet peas for a pop of color, poached lobster, shrimp, sweet corn, even crumbled cooked bacon.
The Garnacha Blanca shined beautifully in this Brown Rice Risotto dish and we also had some on the side with dinner. Garnacha wines are not as expensive as some other styles of high-quality wines, making it the perfect wine to impress guests without breaking the bank. Pairing Garnacha is easy, fun and full of possibilities. Its wide range of styles and aromas mean there is a Garnacha wine for any occasion or seasonal celebration.
Brown Rice Risotto made with white wine, fresh lemon zest, mushrooms and freshly grated parmesan cheese is the epitome of creamy, comfort food.
- 2 tablespoons olive oil
- 1 shallot minced
- 3 cups baby bella mushrooms thinly sliced
- ¾ cup short grain brown rice
- 1 cup white wine
- 2 cups chicken broth or vegetable broth for vegetarian option
- 1 cup grated parmesan cheese
- 1 tablespoon fresh lemon zest
- ¼ teaspoon salt or to taste
- ¼ teaspoon ground black pepper or to taste
- ¼ cup parmesan cheese
- 1 teaspoon fresh lemon zest
In a medium/large sauce pan, heat olive oil over medium heat. Add the minced shallot and then sauté for 2-3 minutes, stir and add the sliced mushrooms and sauté for another 3-4 minutes.
Add the brown rice, sprinkle with salt and lightly toast for 3 minutes, stirring a few times.
Add the white wine to the pan and stir until absorbed. Pour in ½ cup of chicken or vegetable broth and stir frequently until absorbed. Repeat 3-4 more times, until all the broth is absorbed and the rice is cooked to your preference. This may take 30 - 40 minutes.
Reduce the heat to low and stir in the parmesan cheese and fresh lemon zest. Add salt and pepper to taste.
Garnish with parmesan cheese, fresh lemon zest and serve immediately.
If the risotto is still firm after 1 cup of wine and 2 cups of broth, add more broth a ¼ cup at a time.
If refrigerating, the risotto will harden, to heat it, add it to a sauce pan, add ¼ cup of broth and heat on low/medium until creamy. Add more broth if needed.
Creamy, yummy goodness!