This healthy mushroom risotto is made with brown rice and who doesn’t love a warm hearty bowl of risotto!! One can make it traditionally on the stovetop or make easy risotto in the Instant Pot!

A perfect fall dish!


  • 2 tsp olive oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 (8oz) container mushrooms, sliced
  • 1/2 tsp kosher salt
  • 1/2 tsp freshly cracked black pepper
  • 2 cups brown rice
  • 1 cup dry white wine
  • 6 cups vegetable or chicken broth
  • 3/4 cup gruyere or good quality parmesan cheese, grated


  1. In a saucepan, keep broth warm on low heat.
  2. In a large heavy-bottomed pot, heat oil over medium heat. Add onions, garlic and mushrooms. Sautee until vegetables are soft, about 5 minutes.
  3. Add rice, salt and pepper and stir to toast rice a bit. Add wine and deglaze the bottom of the pan by scraping the browned bits with a spoon.
  4. Turn heat down to medium low and stir until liquid is absorbed. Add broth, a half cup at a time, stirring until liquid is just absorbed each time. Keep adding liquid and stirring until rice is fully cooked and creamy. It will take about 45 minutes to an hour.
  5. Once rice is fully cooked, stir in grated cheese.
  6. Serve hot.

Recipe taken from: