Easy Brown Rice Risotto with Mushrooms

3 tablespoons olive oil, divided

1 small yellow onion, chopped

2 cloves garlic, pressed or minced

5 cups (40 ounces) vegetable broth, divided (if your broth comes in 32-ounce containers, feel free to avoid opening another container by substituting 1 cup water for 1 cup broth in step 3)

1 ½ cups brown arborio/short-grain brown rice

12 to 14 ounces sliced Cremini (baby portobello) mushrooms, debris rinsed from mushrooms and drained

1 cup freshly grated Parmesan cheese

½ cup dry white wine, optional

3 tablespoons unsalted butter, diced

2 teaspoons tamari (for extra flavor, optional)*

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

Note: Ingredients may have been altered from the original.

Directions at cookieandkate.com

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