How to prepare brown rice risotto

Ingredients

3 tablespoons olive oil, divided

1 small yellow onion, chopped

2 cloves garlic, pressed or minced

Chicken stock

12 to 14 ounces sliced mushrooms,

1 cup freshly grated Parmesan cheese

½ cup dry white wine, optional

3 tablespoons unsalted butter, diced

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

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Method

Heat 1 tablespoon olive oil in a medium pan.

Add onion and a pinch of salt. Cook, stirring occasionally, for ten minutes, then add the minced garlic.

Add mushroom, black pepper, salt and continue stirring.

Cook for another 2 to 4 minutes and add brown rice.

Pour a small amount of white wine and allow to simmer.

Add cups chicken stock cover, and bring to a boil over medium-high heat.

Add butter and more chicken stock and cover to cook.

Once the rice is cooked, season and serve with the grated Parmesan.