functional mushrooms

Brown Rice Risotto with Mushrooms, Cabbage, and Thyme

This recipe is from our chef & founder Marco Canora’s book, A Good Food Day. This budget-friendly meal has it all – luxurious texture, rich umami flavor, whole grains, fiber, and functional mushrooms. Marco developed this recipe as a way to get his risotto fix without spiking his blood sugar and found that this healthier version sacrifices nothing in terms of deliciousness! This goes without saying, but feel free to swap the creminis for chanterelles, the savoy cabbage for kale, and otherwise experiment to your heart’s desire based on what treasures you can find at the farmer’s market. 

mushroom risotto

Serves 4


  • 4 Tbs. extra virgin olive oil, plus more for garnish
  • 1 (10-oz.) package cremini mushrooms, sliced
  • Fine sea salt and freshly ground black pepper
  • 1 head savoy cabbage, cut into 1/2″ pieces (about 3 cups)
  • 5 cups chicken and/or mushroom broth
  • 2 Tbs. unsalted butter
  • 1 yellow onion, diced
  • 2 cups sweet brown rice
  • 1 cup dry white wine
  • 1/2 cup freshly grated Parmigiano-Reggiano cheese, plus more for garnish
  • 1 Tbs. chopped fresh thyme
  • 1 Tbs. chopped parsley (optional, for garnish)


    1. In a large high-sided skillet, heat 1 Tbs. of the olive oil over high heat. Add the mushrooms and season with salt and pepper. Cook until the liquid released from the mushrooms is gone, 5 to 7 minutes. Using a silicone spatula, transfer the mushrooms to a bowl and scrape the bottom of the pan to remove and save all the flavorful bits.
    2. While the pan is still hot, return it to the burner and add 1 Tbs. of the olive oil. Add the chopped cabbage and season with salt and pepper. Reduce the heat to medium-high and cook until the cabbage is wilted and slightly browned, about 10 minutes. Remove the pan from the heat.
    3. Pour the broth into a saucepan. Bring it to a boil over high heat, then reduce the heat to a simmer. In a large high-sided skillet, heat 1 Tbs. of the butter and the remaining 2 Tbs. olive oil over medium heat. Add the onions and season with salt and pepper. Cook, stirring occasionally, until the onions soften, about 5 minutes.
    4. Turn the heat to high and add the rice. Stir with a wooden spoon, coating the rice thoroughly with the onion, butter, and oil until the rice is crackling, 2 to 3 minutes. Add the wine. Let it bubble, stirring frequently, until the rice absorbs the wine, about 1 minute.
    5. Add just enough of the warm broth to cover the rice, about 2 cups. Reduce the heat to medium-high heat until the rice is almost dry, about 10 minutes. Add just enough broth to cover the rice and stir every couple of minutes, until the broth is incorporated and the rice is almost dry, about 10 minutes.
    6. Stirring more frequently now, continue adding warm broth to cover the rice, about 1/2 cup at a time, until it’s absorbed, every 4 to 5 minutes for 10 minutes.
    7. Reduce the heat and add the cabbage, mushrooms, and about 1/4 cup broth. Simmer, stirring constantly, adding 1/4 cup increments of broth as needed until the rice is just tender and the risotto is a little runny (since the rice will continue to absorb moisture). Take the pan off the heat.
    8. Add the Parmesan, the remaining 1 Tbs. butter, the thyme, and slat and pepper to taste, stirring to incorporate. Taste and adjust seasoning if needed. To serve, ladle the risotto into bowls and top each serving with more freshly grated Parmesan, parsley, and a drizzle of olive oil.

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