Easy Brown Rice Risotto with Mushrooms and Fresh Oregano

Ingredients (13)

• 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 1/2 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
• 1/2 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