Brown Rice Risotto

Brown Rice Risotto
brown rice risotto in a bowl
Yield: 4 servings
  • 1/2 Tablespoon vegetable oil
  • 1/2 cup onion, scrubbed with clean vegetable brush under running water, diced
  • 1 clove of garlic, gently rubbed under cold running water, minced
  • 1/4 teaspoon black pepper
  • 3/4 cup reduced sodium chicken broth
  • 1/4 cup water
  • 3/4 cup instant brown rice
  • 3/4 cup frozen peas
  • 1 Tablespoon lemon juice
  • 1 Tablespoon butter
  • 2 Tablespoons Parmesan cheese, grated
  • 1 cup diced, cooked chicken (optional)*


  1. Wash hands with soap and water.
  2. Heat oil in a medium sized saucepan over medium heat. Add onion, garlic and black pepper. Sauté for 2 minutes.
  3. Add chicken broth, water, and brown rice to the skillet. Bring to a simmer. Reduce heat to medium low, cover, and cook for 5 minutes.
  4. Stir in frozen peas. Cover and cook for 5 minutes more.
  5. Stir in lemon juice, butter and Parmesan cheese. Cook, uncovered, for 4-5 minutes, stirring continuously until thickened.
  6. Store leftovers in a sealed container in the refrigerator for up to four days.

*Add 1 cup cooked diced chicken in step 3, if desired. 

Nutrition Information:

  • Serving Size (1/4 of recipe):
  • Calories 160
  • Total Fat 6g
  • Saturated Fat 2.5g
  • Cholesterol 10mg
  • Sodium 60mg
  • Total Carbohydrates 22g
  • Fiber 2g
  • Total Sugars 2g, includes 0g Added Sugars
  • Protein 5g
  • Vitamin D 0%
  • Calcium 2%
  • Iron 6%
  • Potassium 2%
Nutrition Software Used: 
ESHA Food Processor


This recipe is provided by Iowa State University Extension and Outreach. For more resources like this, visit the Spend Smart. Eat Smart. website at Spend Smart. Eat Smart. is a registered trademark of Iowa State University.