I have been wanting to make a brown rice risotto and this recipe has the secret to getting it creamy. Adapted from Associated Press via the Miami Herald. After more researching, it is posted in the Seattle Times and credited to J.M. HIRSCH, AP Food Editor. Food Editor J.M. Hirsch is author of the cookbook "High Flavor, Low Labor: Reinventing Weeknight Cooking."
Provided by Sharon123
Categories Brown Rice
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a medium saucepan over medium-high, combine the rice and 2 cups water. Bring to a boil, then cover, reduce heat to simmer and cook for 20 minutes.
- Remove the pan from the heat, leaving it covered. The rice will not be completely cooked and there will be some water in the pan. Set aside.
- In a large skillet over medium-high, heat the oil. Add the onion and mushrooms, then saute until just starting to brown, about 3 to 4 minutes. Add the wine and stir vigorously for 1 to 2 minutes to deglaze the pan. When the wine comes to a simmer, add the bell pepper and the rice along with any liquid in the pan. Stir well.
- Add the broth and stir well. Bring to a simmer and cook, stirring frequently to prevent sticking, until the liquid has thickened and reduced, about 10 minutes. Stir in the cornstarch mixture, then cook for another minute. Stir in the cheese until melted. Season with salt and pepper. If desired, drizzle with truffle oil just before serving.
Nutrition Facts : Calories 284.2, Fat 6.7, SaturatedFat 2.7, Cholesterol 11, Sodium 198.2, Carbohydrate 41.4, Fiber 2.7, Sugar 3.2, Protein 9.1
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Amjad King
[email protected]I give it a 10/10!
Colleen Hedke
[email protected]Pretty good!
Laura Coulson
[email protected]Not bad.
md alvi
[email protected]Meh.
Ovindu Thamod
[email protected]This recipe was a disaster! The risotto never thickened and the rice was undercooked. I ended up throwing it all away.
Mian Shaheer
[email protected]This risotto was a bit too bland for my taste. I think I needed to add more salt and pepper. Otherwise, the texture was good and the mushrooms and peas were a nice addition.
Gm Fahad
[email protected]I'm not usually a fan of risotto, but this recipe changed my mind. The creamy texture and flavorful broth were amazing. I will definitely be making this again.
Sizwe Nkosi
[email protected]This risotto was delicious! I made it for a dinner party and everyone loved it. The creamy texture and rich flavor were a hit. I would definitely recommend this recipe.
Farhan Bhatti
[email protected]I followed the recipe exactly and it turned out perfectly. The risotto was creamy and flavorful, and the mushrooms and peas were a great addition. I will definitely be making this again!
Lawal Olee
[email protected]This creamy brown rice risotto was an absolute delight! The flavors were rich and complex, and the texture was perfectly creamy. I especially loved the addition of mushrooms and peas, which added a nice earthy flavor and some pops of color. It was al