Brown Rice Risotto – healthier and easier to make then classic Italian white rice risotto.
If you’re familiar with making classic Italian risotto, this will be a breeze for you. Brown Rice Risotto is even easier to make, besides from being healthier, too. There is no need to add broth ladle by ladle, stirring all the time, like white rice risotto. You dump broth into a pot with rice, cover and cook for about 30 – 35 minutes. In the meantime, you can do something else.
This is the recipe for basic Brown Rice Risotto. If you omit butter and Parmesan cheese, it is actually not only vegetarian, but also vegan. You can also add some mushrooms, vegetables or even meat or shrimp (if you’re not vegetarian).
You can even make it in advance, keep it in the fridge for 2-3 days and reheat as you need it.
- 1 Tbsp olive oil
- 1 medium onion, chopped
- 1/4 c celeriac, celery root or celery (stalk), chopped
- 1 c 200 g brown rice (I used parboiled)
- 1/4 c white wine
- 3 cups broth (chicken or vegetable), hot
- a knob of butter*
- Parmesan cheese*
- salt pepper
Saute onion and cleriac/celery in oilve oil until onion is translucent. Add rice and saute for about 1-2 minutes.
Add wine and cook until wine evaporates.
Add broth, salt (be careful if the broth is already salty) and pepper. Cover with a lid and cook for 30-35 minutes or until rice is al dente.
Mix in a knob of butter*.
Serve sprinkled with Parmesan cheese*.
*Omit butter and Parmesan cheese if you're vegan.