Brown Rice Risotto

Updated: Jan 20



Risotto is a slow-cooked Italian rice dish. It takes longer to make with brown or black rice, but it's inactive time so you can prepare the rest of the meal while it cooks slowly on the stovetop. For a quicker version, check out our Weeknight Brown Rice Risotto which uses par-boiled rice.


Serves 4


Ingredients

3 TB olive oil

6 garlic cloves (minced)

1 cup (140 g) onions chopped, ~1 medium onion

1 cup (190 g) brown rice

0.5 cup dry white wine (recommend Pinot Grigio or Sauvignon blanc)

4-5 cups chicken or vegetable broth (we like Better Than Bouillon paste)


1. Pour olive oil into a medium saucepan and turn to medium heat. When oil is hot add in the minced garlic and chopped onions. Cook until soft and almost caramelized.



2. Add dry rice and fry in the oil until you can see the grains are toasted - they should get darker but do not let them burn. You will need to mix the rice constantly during this time to evenly toast all of the grains.



3. When all grains are evenly toasted pour the white wine over the mix. Continue to mix until all of the wine has incorporated/evaporated (should only be a few minutes).


4. When the wine has incorporated/evaporated and the mix is now dry add broth to cover the rice mixture and mix well. You can mix less frequently now - just make sure not to allow the mixture to dry and stick to the bottom of the pan.



5. When the broth has incorporated/evaporated, add more to cover the rice and mix well. Continue this process until rice is fully cooked.



Alterations


Add Cheese: For a creamier risotto you can add 1/2 cup grated parmesan or shredded mozzarella.


Add Veggies: You can also add a cup of cooked spinach or mushrooms to add more vegetables to the mix.


Nutrition Facts (approx.)

Calories: 304

Total Fat: 12 g

Saturated Fat: 1.7 g

Sodium: 275 mg

Total Carbohydrate: 42.8 g

Dietary Fiber: 2.3 g

Added Sugar: 0 g

Total Protein: 5.1 g


Add cheese:

Calories: 359

Total Fat: 15 g

Saturated Fat: 4 g

Sodium: 475 mg

Total Carbohydrate: 42.8 g

Dietary Fiber: 2.3 g

Added Sugar: 0 g

Total Protein: 7 g


Brown rice risotto pairs really well with seared salmon for dinner! In the below photo we mixed fresh arugula or mushrooms and spinach into the risotto.





11 views0 comments

Recent Posts

See All