Baked Brown Rice Risotto with Mushrooms

Baked risotto is a set and forget type dish which fills your house with beautiful aromatics whilst allowing you to busy yourself with something else. Loaded with mushrooms, and lots of garlic – delicious.

1 tbsp avocado oil
1 cup chopped brown onion
3 cloves of garlic, minced
4¾ cups of stock (I used homemade vegetable stock)
½ cup dry white wine
1½ cups short grain brown rice
2 tbsp avocado oil
2 tills (about 500g) baby Portobello mushrooms (or mushrooms of choice) wiped with a damp cloth and sliced
½-3/4 cup freshly grated pecorino (depending on how strong you like it)
3 tbsp diced unsalted butter
1 tsp balsamic vinegar
sea salt and freshly ground black pepper to taste
Handful chopped kale

View the full recipe at Whole Food Bellies →