Brown Rice Risotto
Ellen Whiteman
Brown Rice Risotto is a gluten-free and vegetarian dish that is creamy, savory, and buttery. It is an Italian-inspired recipe made with homemade chicken stock, olive oil, butter, diced onion, minced garlic, quick-cooking brown rice, dry white wine, Parmigiano Reggiano cheese, cooked diced veggies, salt, and ground black pepper.
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15 mins
40 mins
Nutritional Value
Ingredients
see page 322, or good-quality store-bought broth, plus more if needed
does not have to be Arborio
plus extra for garnish if desired
such as steamed asparagus, roasted bell peppers, or sautéed mushrooms
Instructions
Heat the chicken stock in a medium saucepan over medium-low heat.
In a large skillet over medium heat, heat the olive oil and 1 tablespoon of the butter. Add the onion and sauté for 5 or 6 minutes, or until translucent but not yet brown. Add the garlic and cook for 1 minute, stirring often.
Add the brown rice and cook for 3 minutes, stirring often to coat the rice with the oil and butter. The rice will begin to brown.
Add the wine and stir until almost all the liquid is evaporated (most of the alcohol will cook out), 1 or 2 minutes.
Reduce the heat to medium low, add 1 or 2 ladles of hot chicken stock, and cook until it's almost absorbed, stirring often. Repeat with more chicken stock, until the rice is tender but still al dente and the risotto is slightly soupy, 30 to 40 minutes. You may need all the chicken stock; if you need more liquid, you can add more stock or a little water.
Stir in the grated Parmigiano-Reggiano and the remaining 1 tablespoon of butter. Mix in the cooked veggies, season with salt and pepper, and serve, garnished with additional cheese if desired.
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