Morel Mushroom and Wild Rice Risotto

Wild rice risotto with brown rice, veggies, and morel mushrooms is creamy, flavorful, and easy to prepare on the stovetop.

• Preparation Time: 20 mins
• Cooking Time: 1 hr 15 mins
• Total Time: 1 hr 35 mins
• Calories: 290 Calories

Ingredients

• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• salt and ground black pepper to taste
• 2 cloves garlic, minced
• 2 stalks celery, diced
• 1 cup wild rice
• 1 cup brown rice
• 1 medium onion, diced
• 3 cups water, or as needed
• 2 medium carrots, diced
• 2 tablespoons unsalted butter, divided
• 6 cups chicken broth, or as needed
• 0.25 cup heavy cream
• 0.5 cup dry white wine
• 0.5 pound morel mushrooms, chopped into 1/2-inch pieces, divided
• 1 tablespoon grated Pecorino Romano cheese, or to taste

Recipe Instructions

Step 1

Bring chicken broth and water to a boil in a large stockpot over medium-high heat. Reduce the heat to low and keep warm until needed.

Step 2

While the broth is heating, heat olive oil and 1 tablespoon butter over in a large Dutch oven over medium heat. When butter melts, add brown rice; cook and stir constantly until toasted, about 5 minutes. Stir in wild rice, 1/2 of the morel mushrooms, carrots, celery, onion, and garlic. Cook, stirring constantly, until onion is translucent, 3 to 5 minutes. Pour in white wine; cook until evaporated, 2 to 3 minutes.

Step 3

Stir in cream and remaining 1 tablespoon butter; cook until butter melts, about 1 minute more.

Step 4

Season with salt and pepper, then sprinkle Pecorino Romano cheese over top.

Step 5

Stir 1/2 of the warm broth mixture into rice until combined. Cover and cook over medium heat until thickened, about 30 minutes, stirring every 5 minutes. Pour in remaining broth mixture, remaining mushrooms, and thyme. Cover and continue to cook over medium heat, stirring every 5 minutes, until wild rice is tender, 30 to 40 minutes.