Name: Easy Brown Rice Risotto with Mushrooms and Fresh Oregano
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 4 to 6 servings
Ingredients: 3 tablespoons olive oil, divided; 1 small yellow onion, chopped; 2 cloves garlic, pressed or minced; 5 cups (40 ounces) vegetable broth, divided (if your broth comes in 32-ounce containers, feel free to avoid opening another container by substituting 1 cup water for 1 cup broth in step 3); 1 1/2 cups brown arborio/short-grain brown rice; 12 to 14 ounces sliced Cremini (baby portobello) mushrooms, debris rinsed from mushrooms and drained; 1 cup freshly grated Parmesan cheese; 1/2 cup dry white wine, optional; 3 tablespoons unsalted butter, diced; 2 teaspoons tamari (for extra flavor, optional)*; 1 teaspoon sea salt, more to taste; Freshly ground black pepper, to taste; 4 sprigs fresh oregano, leaves removed from stems and larger leaves torn into small pieces