Brown Rice Oven Risotto with Mushrooms & Pork

Brown Rice Oven Risotto With Mushrooms & Pork Recipe

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Heidi Hoerman


Using the oven for a large portion of the cooking time makes risotto made with brown rice as easy as with white. Brown rice is better for us than white because of its inclusion of the fibrous outer layers of rice. Sadly it takes at least twice as long to cook. No one wants to spend an hour using the usual, almost constantly stirring method usually recommended for risotto. Your oven comes to the rescue!

This recipe includes the specific ingredients I use to make this dish. You may substitute at will to use the broths, vegetables, and meat you prefer.


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4 large main dish servings, 6 to 8 as a side dish
30 Min
1 Hr 15 Min


  • 4 Tbsp
    olive oil, extra virgin, divided
  • 1/2 c
    shallots, minced (about 2 medium-large shallots)
  • 1 Tbsp
    garlic, minced (about 2 large or 4 small cloves)
  • 2 3/4 c
    chicken stock, homemade
  • 2 c
  • 2 Tbsp
    demi-glace concentrate
  • 1 1/2 c
    brown short grained rice
  • 1/4 c
    dry vermouth (or up to 1/2 cup other white wine)
  • 8-10 oz
    white mushrooms, sliced
  • 2 large
    fresh portabello mushrooms, stems & gills removed, diced (1/2 inch cubes)
  • 1 dash(es)
  • 6 oz
    pork shoulder butt, cooked & shredded
  • 1 c
    flat-leaf parsley, chopped
  • 2 oz
    parmigiano reggiano, freshly grated
  • 3 Tbsp
    butter, unsalted

How to Make Brown Rice Oven Risotto with Mushrooms & Pork


  1. Preheat oven to 375F. You will be working with two pots (saute pan and Dutch oven), a microwaveable bowl, and three cooking methods (stove top, microwave, and oven) in tandem. Everything is stirred together at the end.
  2. Preheat a medium large, heavy-bottomed, Dutch oven over medium-high heat on the stove top. Add 2 tablespoons olive oil, shallots and garlic. Saute, stirring occasionally, until the vegetables are translucent and slightly browned. About 5 minutes. Do not burn; turn down heat if necessary.
  3. In a large microwavable bowl, heat the chicken stock and water until close to boiling (5 to 6 minutes) and stir in the demi-glace paste until dissolved. Set aside.
  4. Add the rice to the shallots and garlic in the Dutch oven. Saute, stirring frequently, until rice looks glossy. About 1 minute. Add vermouth and simmer until almost dry. About 2 minutes.
  5. Set aside 3/4 cup of the stock mixture. Add the remaining stock to the rice in the Dutch oven. Stir briefly. Cover and place Dutch oven in the center of the oven. Bake for about 50 minutes or until most of the liquid has been absorbed and the rice is almost done. Do not over cook. Brown rice will remain "toothsome" and will never be as soft as white rice.
  6. While the rice is baking, prepare the remaining ingredients. Preheat a large saute pan or skillet over medium-high heat on the stove top. Add the remaining 2 tablespoons olive oil and the mushrooms. When the mushrooms have started to wilt. Sprinkle in the salt to encourage release of the mushroom liquid. Saute, stirring occasionally, until the mushrooms are translucent and slightly browned and the mushroom liquid is mostly evaporated. About 5 minutes. Add the parsley and the pork and heat through. Do not burn; turn down heat if necessary.
  7. Upon removing the rice from the oven, add the 3/4 cup of reserved broth and stir vigorously to develop a creamy texture. About 1 minute.
  8. Add the butter to the rice, 1 tablespoon at a time, and stir vigorously to incorporate. Stir in the grated parmesan. Finally, stir in the pork and mushroom mixture.
  9. Serve hot.

Printable Recipe Card

About Brown Rice Oven Risotto with Mushrooms & Pork

Course/Dish: Other Main Dishes
Main Ingredient: Rice/Grains
Regional Style: American

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