Mushroom and Pea Brown Rice Risotto
A vegetarian dinner for one. Quantities are for a single portion; multiply them to batch cook.
At a glance
- 674 kcal, 30g protein, 115g carbs, 9g fat and 10g fibre per serving (approximate)
- About 50 minutes, preparation and cooking
- Estimated cost £1.86–£2.43 per serving. This is an estimate from representative UK own-brand prices (reviewed 2026-10-05), not a live supermarket price; see how cost estimates work.
Ingredients
- 100g brown rice (dry weight)
- 200g mushrooms
- 100g frozen peas
- 1 onion
- 600ml vegetable stock
- 20g parmesan
- 2 garlic cloves
Method
- Soften the onion and garlic in a wide pan over medium heat for 3-4 minutes, then add the sliced mushrooms and cook until golden.
- Stir in the brown rice and cook for 1 minute so the grains are coated.
- Add the hot vegetable stock a ladleful at a time, stirring often and letting each addition be absorbed before adding the next. Brown rice takes about 35-40 minutes to become tender and creamy.
- Stir in the frozen peas for the last 3-4 minutes, then take the pan off the heat, stir through the parmesan and season to taste.
Making it ahead
Cool it, get it into the fridge within one to two hours and eat it within two days; freeze portions you will not reach in time. Cooked rice is stricter: chill it within an hour, keep it for a day at most and reheat it only once. Reheat until steaming hot all the way through. How we handle food safety.
Allergens
Contains, based on the usual UK form of each ingredient: Milk. May contain, depending on the product: Celery, Cereals containing gluten, Soybeans. This is not a label check and is not an allergen-free guarantee; always read the packaging.
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