PP: Brown Rice Risotto

Chef:  Carol D'Anca
Makes:  Four Servings
Prep Time: 30 minutes
Cook Time: 45 minutes



  • 2 c of short grain brown rice
  • 2 – 1 oz. packages of dried porcini mushrooms – remove from the package and soak in warm water for 30 minutes.   Reserve the water after soaking.
  • 1 or 2 large yellow onions – diced
  • 1 lb of asparagus, trimmed and cut into 1 1/2 “pieces
  • 3 cloves of garlic - minced
  • ¼ - ½ c white wine (if desired)
  • Fresh ground black pepper
  • Red Pepper Flakes
  • 1/3 c parsley – chopped coarsely (can also substitute chopped fresh rosemary)


  1. Place the brown rice in a heavy pan and cover with 2” of water.  Bring to a boil, stir once, cover and simmer until tender - about 35 – 45 minutes.
  2. While the rice is steaming, begin sautéing all other ingredients in a large pan except the red pepper flakes and parsley.  Use small amounts of the soaking water from the mushrooms and a splash of white wine for sautéing.
  3. Start with the onions as they will take the longest, then add the asparagus, garlic and rest of ingredients.


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