By Mayo Clinic Staff

Dietitian's tip:

You can change this risotto with the seasons. In summer, try asparagus and zucchini. In fall, butternut squash and peppers.

Number of servings

Serves 8


  1. 2 cups cooked brown sushi rice
  2. 1 teaspoon olive oil
  3. 1 cup chopped onions
  4. 1 cup chopped carrots
  5. 1 tablespoon minced garlic
  6. 1 cup white wine, Chablis or chardonnay
  7. 2 cups low-sodium chicken stock
  8. 3 cups crimini mushrooms, sliced
  9. 3 cups cherry or sweet grape tomatoes, sliced
  10. 1 1/2 tablespoons chopped fresh thyme
  11. 1/2 cup shredded smoked Gouda cheese
  12. 1/4 cup half-and-half
  13. 1/2 teaspoon salt
  14. Pinch of ground black pepper


Cook brown rice according to package instructions. Set aside.

Heat a large saute pan to medium heat. Add olive oil. When oil becomes hot, add onions, carrots and garlic. Saute until vegetables are soft. Add cooked brown rice. Cook for 2 to 3 minutes. Pour in 1/2 cup white wine, stirring continuously. Once the liquid is absorbed by the rice, add 1/2 cup chicken stock. Continue to stir. Continue this process until all the liquid has been used and absorbed. (Once all the wine has been added, continue with chicken stock. Be careful not to turn on high heat, or you will create more evaporation than absorption.) Add the mushrooms, tomatoes, thyme and cheese. Stir until cheese is well-incorporated. Add half-and-half, salt and pepper. Serve immediately.

Nutritional analysis per serving

Serving size: 1 cup

  • Calories 154
  • Total fat 5 g
  • Saturated fat 2 g
  • Trans fat 0 g
  • Monounsaturated fat 2 g
  • Cholesterol 10 mg
  • Sodium 288 mg
  • Total carbohydrate 21 g
  • Dietary fiber 3 g
  • Total sugars 5 g
  • Protein 6 g

Created by the executive wellness chef and registered dietitians at the Mayo Clinic Healthy Living Program.

May 21, 2016