The Perfect Brown Rice Risotto

READY IN: 1hr 5mins
Recipe by VeggieCook98

I love brown rice, but I never knew how to get it to its full potential. I tried tinkering around with other brown rice risotto recipes, but I couldn't find one that I liked. There aren't many out there. So after a lot of testing, I've finally got it down. :)

Top Review by Annacia

This is a very generous recipe, I made 1 serving and there was more than enough for two of us but I did need to use more liquid than ask for (another 1/3 - 1/2 cup) to suite our liking for a softer rice. I don't have veggie cubes but a powdered vegetable bouillon of which I used about 1 1/2 teaspoons. We liked this a lot and will be making it again, I have quite a bit of short grain brown rice. :D

Ingredients Nutrition


  1. Combine the rice and water in a medium sauce pan. Cover and bring to a boil. Once boiling, reduce the heat to medium low, and continue cooking for 25 minutes. Strain the rice, but SAVE the water.
  2. Put the pan back on medium, and carefully brown the butter. Once its amber color, add the onions and cook for 10-15 minutes, or until soft and lightly browned.
  3. In a small pot, whisk the saved water, and bouillon together, and bring the "broth" to a simmer.
  4. Carefully dump the rice into the onions, and stir to combine. Stir in about 1/2 cup of the broth and stir until you can pull spoon though, and see the bottom. Continue adding broth and stirring until the rice is tender, and most (if not all) of the broth is absorbed.
  5. Stir in the cheese, and serve immediately.
  6. Enjoy!

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