This Wild Rice Risotto dish is cooked in white wine, cream and stock with broccoli for the added healthy touch!

Let me start with a little warning about this wild rice risotto recipe! Its easy, but does take a long time to cook only because of the wait to cook the rice.

The prep time for other ingredients takes hardly 10 minutes if not less , while bringing the cooked rice and vegetables together takes about 20 minutes including baking time.

So ineffectively the actual standing over the stove and cooking is only 15 mins.

A Trip to the Store And Finding Wild Rice

Today was one of my most annoying task day …. going grocery shopping!

After much debate of, should I go shopping or use the 4 childfree hours I get, working on the blog? I dishearteningly had to settle for the latter.

I had not been to the store for a big shopping for almost 20 days. The last major 2 trollies overloaded shopping was just before Christmas. So this was long overdue!

I thought of enjoying my time anyway if a major shopping was in order!  Which means taking my time to stroll through the aisles, picking up random boxes or packs and guessing the contents by looking at the pictures. (German is out of my league still and the translator did not work to test my patience)

So one of my new finds today was Wild Rice. Bought this pack.

Shopping for Wild Rice

There are many different variations of wild rice that you can find in the stores today. Some with just the single kind of grains and few mixed with others like this one from Waitrose UK. 

Wild rice and brown rice mix for making risotto

I choose the single wild rice one, I may try a wholegrain rice mix another day.

What is Wild Rice and Why should we Try It.

I had heard about wild rice but had no idea of how to cook it. So before setting out, I did a bit of reading on what it is and the best way to cook it.

What was interesting to read is that wild rice is not actually a rice. Its a type of edible seed which grows on dwarf marshy grass similar to rice.

The taste of wild rice can vary from one type of grain to another depending on the conditions it grows in, just like rice.

It is quite chewy and husky in texture with a nutty undertone. So it may not be for everyone, but if you enjoy brown rice then you will surely like this too!

It also so happens that wild rice has many health benefits such as it helps in digestion, improves bone mass and is a great low carb diet food!

You can read more about its many benefits here.

How To Cook Wild Rice

I read about different ways of cooking the rice from many websites just to make sure I get the cooking time right.

Its important to cook the rice till it becomes nice and soft else it will be too chewy and not pleasant to eat!

The best way to cook wild rice is to boil it in water/stock.

Depending on the kind of dish you want to make you can either choose to drain the extra water once cooked or let the grains absorb all the water.

There are other options for cooking wild rice, but since our family preference for grains is soft, I choose to boil it.

Pantry Ingredients Needed To Be Used Up For This Recipe

Like most of my ‘making best out of the rest‘ dishes, I had few fridge items I had to use before its expiry and wanted to add to the dish. They were:

  • Half empty white wine
  • Half a bottle of fresh cream
  • Half a bunch of broccoli floret (thats why they are a bit yellow 🙂

I had never made wild rice before, but after reading about it, it sounded quite similar to brown rice.  I searched the internet for inspiration. There were options for making wild rice salads, soups, mushroom wild rice risottos as popular recipes.

I settled for risotto as I thought wine and cream would give the rice a risotto like consistency.

And then worked around other ingredients to make it more flavoursome such as whole spices, garlic, shallots, balsamic vinegar and stock cube.

The most popular wild rice risotto recipes where with mushroom but I had no mushroom and wanted to add some green so opted for broccoli.

Wild Rice Risotto Recipe

Wild Rice Risotto recipe with broccoli and parmesan cheese

Cooking Tips

  • 1 cup of wild rice will yield 3 cups of cooked rice.
  • Wash raw rice with running cold water at least 4 to 5 times.
  • For quicker cooking time soak the rice in cold water for half an hour.
  • For cooking 1 cup of rice use 6 cups of water and drain the extra water if using the rice to make salads or to keep the rice grainy.
  • For a mushy consistency add 4 cups of water to 1 cup of rice and simmer over low heat letting the liquid soak into the rice.
  • If using stock cube remember it already has added salt, so keep that in mind when adding more salt.


Other Rice Recipes You May Like To Try 
Have you cooked with Wild Rice? Do share your experience and recipe. 




Wild Rice - 1/2 cup
Broccoli - 1 cup, cut into small florets
Shallots - 2, chopped fine
Garlic - 4, chopped
White wine - 1/2 cup
Cream - 1/2 cup
Balsamic vinegar - 3 tbsp
Parmesan cheese - 1/2 cup
Water - 4 cups
Stock cube - 1
Sugar - 1 tsp
Butter - 3 tbsp
Salt to taste
Spice Used
Cardamom - 3 pods
Cinnamon - 1 stick
* Click to ingredient to choose one


Cooking the rice
Heat 4 cups of water in a deep pan.
Add rice, cardamom and cinnamon to the water and sprinkle stock cube over it.
Once the water comes to a boil, lower the heat and cook the rice on simmer for about 35 - 45 mins
Stir frying the vegetables
Heat butter in a pan.
Add the garlic and saute for few seconds.
Next add the onions and saute for another 2 minutes.
Now add the broccoli florets and saute for another 2 minutes. The broccoli should be slightly undercooked have a crunch.
Add wine, balsamic vinegar and sugar and salt to the broccoli and mix well and set aside.
Once the wild rice is almost cooked and not much liquid left in the rice transfer the stir-fried broccoli into the rice, add parmesan cheese (leaving some to sprinkle on the top) and stir in well together.
Finally, add cream and parmesan cheese leaving some behind for topping.
Transfer the rice and vegetables to a baking tray, spread the remaining parmesan cheese on top, cover with a foil and bake at 180°C for 15 mins.
Serve on its own or with any grilled meat or fish!