Brown Rice Risotto
Prep Time
5 mins
Cook Time
45 mins
Total Time
50 mins
Adapted from Williams-Sonoma
Course: Dinner
Dietary Restriction: Egg Free, Gluten Free, Peanut/Tree-Nut Free
Category: Holiday Dishes
Servings: 6
Ingredients
3 tablespoons olive oil
1/3 cup onion diced
2 cloves garlic minced
2 cups brown rice quick cooking recommended
2/3 cup white wine
6 cups chicken broth warmed
parmesan cheese freshly grated
salt to taste
pepper to taste
Suggested Additions (feel free to combine these, too)
asparagus roasted
prosciutto
shallots
mushrooms
spinach cooked or raw
lima beans
bacon
butternut squash cooked
shellfish
chicken rotisserie
artichoke hearts
zucchini sauteed
yellow squash sauteed
Instructions
Heat the oil in a large sauté pan over medium-low heat. Add the onion and sauté for several minutes until soft (not brown).
Add the minced garlic and brown rice. Stir for a couple minutes to coat rice with oil.
Pour in the wine and let absorb completely, which will only take about a minute.
Add chicken stock to the pan one ladleful at a time and stir frequently. When the stock is almost completely absorbed add the next ladleful and keep repeating until the rice is al dente (almost done). Keep a close eye on the rice and don’t forget to stir frequently during this process. It can take up to 20 or 30 minutes before the rice is done. If the rice is not the “quick cooking” variety it could take twice as long.
When the rice is almost done add the last ladleful of stock (so you can serve it a little soupy), the parmesan cheese, salt & pepper to taste, and any other additions you’d like to include.
Serve warm and enjoy!
Prep Time
5 mins
Cook Time
45 mins
Total Time
50 mins
Adapted from Williams-Sonoma
Course: Dinner
Dietary Restriction: Egg Free, Gluten Free, Peanut/Tree-Nut Free
Category: Holiday Dishes
Servings: 6
Ingredients
3 tablespoons olive oil
1/3 cup onion diced
2 cloves garlic minced
2 cups brown rice quick cooking recommended
2/3 cup white wine
6 cups chicken broth warmed
parmesan cheese freshly grated
salt to taste
pepper to taste
Suggested Additions (feel free to combine these, too)
asparagus roasted
prosciutto
shallots
mushrooms
spinach cooked or raw
lima beans
bacon
butternut squash cooked
shellfish
chicken rotisserie
artichoke hearts
zucchini sauteed
yellow squash sauteed
Instructions
Heat the oil in a large sauté pan over medium-low heat. Add the onion and sauté for several minutes until soft (not brown).
Add the minced garlic and brown rice. Stir for a couple minutes to coat rice with oil.
Pour in the wine and let absorb completely, which will only take about a minute.
Add chicken stock to the pan one ladleful at a time and stir frequently. When the stock is almost completely absorbed add the next ladleful and keep repeating until the rice is al dente (almost done). Keep a close eye on the rice and don’t forget to stir frequently during this process. It can take up to 20 or 30 minutes before the rice is done. If the rice is not the “quick cooking” variety it could take twice as long.
When the rice is almost done add the last ladleful of stock (so you can serve it a little soupy), the parmesan cheese, salt & pepper to taste, and any other additions you’d like to include.
Serve warm and enjoy!
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