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Baked Brown Rice Risotto with Mushrooms and Peas

This tasty whole grain dish is rich in flavor--wild mushrooms, shallots, white wine, Parmesan, a dash of balsamic vinegar, and one of our savory stocks all add up to a delicious result. Toss in a handful of cooked seasonal veggies like asparagus, zucchini, or butternut squash for variety.


  • 1/2 ounce dried porcini mushrooms
  • 1 1/2 cups hot water
  • 2 tablespoons olive oil, divided
  • 2 shallots, thinly sliced
  • 1 cup brown rice (short- or medium-grain, if possible)
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme leaves
  • 1/2 cup dry white wine
  • 2 tablespoons Glace de Poulet Gold®, Veggie-Stock Gold® , or Essence de Champignon Gold® dissolved in 3 cups hot water
  • 2 cups sliced fresh mushrooms
  • 1 cup frozen peas, thawed
  • 1/2 cup freshly grated Parmesan cheese, plus additional for passing
  • 2 teaspoons balsamic vinegar
  • Salt and ground black pepper
  • 2 tablespoons chopped fresh parsley for garnish


  1. Combine the porcini and hot water in a small bowl and let stand for 30 minutes. Strain, reserving the liquid. Rinse the mushrooms well under cool water, drain, and mince. Strain the reserved liquid through a tea strainer or coffee filter to remove any sand or dirt and set aside.
  2. Preheat the oven to 425 degrees. Heat 1 tablespoon of the olive oil in a Dutch oven over medium heat. Add the shallots and minced porcini and cook, stirring often until the shallots are translucent, about 2-3 minutes. Add the rice, garlic, and thyme and stir to coat. Add the wine and cook until almost all of it evaporates, 2-3 minutes. Add the diluted Glace de Poulet Gold® or Veggie-Stock Gold® and the reserved porcini liquid and bring to a boil. Cover the pan and transfer it to the oven.
  3. Bake until the rice is just tender, but still has some resistance and a creamy consistency, 40-50 minutes. If the risotto seems a little soupy, place it on the stovetop, uncovered, over medium heat and simmer for a few minutes, stirring, until it reaches the desired consistency. While the risotto is baking, heat the remaining tablespoon of olive oil in a skillet over medium-high heat. Add the fresh mushrooms and sauté until they are tender and slightly browned, 5-6 minutes.
  4. When the risotto is ready, stir in the sautéed mushrooms, peas, Parmesan cheese, and balsamic vinegar. Season to taste with salt and pepper and serve sprinkled with parsley. Pass a small bowl of grated Parmesan cheese separately.

Additional Tips

Wine Pairing: Chardonnay or Viognier

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Classic French Stocks and Sauces