Vegetarian Brown Rice and Vegetable Risotto Recipe

This vegetarian brown rice and vegetable risotto is a nutritious and flavorful dish that is perfect for a comforting dinner. The combination of hearty brown rice, savory vegetables, and creamy risotto texture makes it a satisfying meal for any occasion.

Ingredients

• 1 cup brown rice
• 2 cups vegetable broth
• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 carrot, diced
• 1 zucchini, diced
• 1 red bell pepper, diced
• 1 cup sliced mushrooms
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• Salt and pepper to taste
• 1/4 cup grated Parmesan cheese
• Fresh parsley for garnish

Directions

1. In a large saucepan, heat the olive oil over medium heat. Add the onion and garlic, and sauté until soft.
2. Add the brown rice to the saucepan and cook for 2-3 minutes, stirring occasionally.
3. Pour in the vegetable broth and bring to a simmer. Cover and cook for 30-35 minutes, or until the rice is tender.
4. In a separate pan, heat a little oil and sauté the carrot, zucchini, bell pepper, and mushrooms until tender.
5. Stir the cooked vegetables into the rice mixture. Add thyme, oregano, salt, and pepper. Cook for an additional 5 minutes.
6. Remove from heat and stir in the Parmesan cheese until melted.
7. Serve the risotto garnished with fresh parsley.

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