Brown Rice Risotto
Ingredients
The base
-
3
tablespoons
olive oil
-
⅓
cup
onion (diced)
-
2
cloves
garlic (minced)
-
2
cups
brown rice (quick cooking recommended)
-
⅔
cup
white wine
-
6
cups
chicken broth (warmed)
Seasoning and toppings
-
to taste
salt
-
to taste
pepper
-
to taste
parmesan cheese (freshly grated)
Suggested additions
-
asparagus (roasted)
-
prosciutto
-
shallots
-
mushrooms
-
spinach (cooked or raw)
-
lima beans
-
bacon
-
butternut squash (cooked)
-
shellfish
-
chicken (rotisserie)
-
artichoke hearts
-
zucchini (sautéed)
-
yellow squash (sautéed)
Instructions
- Heat olive oil in a large sauté pan over medium-low heat.
- Sauté diced onion until soft, then add minced garlic and brown rice, stirring to coat.
- Pour in white wine and allow it to absorb completely.
- Add chicken broth one ladleful at a time, stirring frequently until absorbed before adding more.
- Continue until the rice is al dente, which may take 20-30 minutes for quick cooking rice.
- Once nearly done, add the last ladleful of broth, parmesan cheese, and season with salt and pepper.
- Incorporate any additional ingredients if desired, serve warm.
Nutrition Facts (estimated)
Servings
6
Calories
330
Total fat
9g
Total carbohydrates
51g
Total protein
6g
Sodium
865mg
Cholesterol
0mg
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