Brown rice provides more fiber and nutrients than white rice.
Brown rice risotto offers a healthier twist on the usual white rice recipe since brown rice contains more nutrients than white and retains all of its fiber after it has been processed. Risotto can be served as a complete meal, preceded by an appetizer, or presented as a side dish. Allow yourself enough time to prepare the dish since you'll need to chop a few pounds of vegetables by hand and the brown rice will take more than 20 minutes to cook. Add this to my Recipe Box.
Instructions
Vegetable and Cornstarch Preparation
1. Peel the skin from 1 medium yellow onion.
2. Rinse 12 ounces of mushrooms and 1 red bell pepper under running cold water.
3. Dice the onion into small pieces with a sharp knife on a chopping board.
4. Remove the core from the pepper by cutting a circle around its stem, and slice the pepper into thin strips.
5. Chop the mushrooms into small pieces, including the stems.
6. Stir 1/2 tablespoon of cornstarch and 1 tablespoon of water together in a small bowl, and set it aside.
Prepare the Brown Rice
7. Put 2 cups of water and 1 cup of short-grain brown rice in a medium-sized pot.
8. Set the pot on a burner that matches its size and the heat to medium high.
9. Bring the water and rice to a boil.
10. Reduce the heat to medium, cover the pot with a lid, and cook the rice for 20 minutes.
11. Remove the pan from the burner and set it aside. Some water will remain in the pot, and the rice won't be done cooking.
Combine All the Ingredients
12. Pour 1/2 teaspoon of olive oil into a large skillet and warm it on medium-high heat on a large burner.
13. Add the chopped mushrooms and onion to the oil.
14. Saut the vegetables for three or four minutes, or until they start to brown.
15. Add 1/2 cup of white wine.
16. Rapidly stir the wine into the ingredients with a wooden spoon for one to two minutes, until it starts simmering.
17.Add the sliced pepper and the rice, including any water remaining in the rice pot, and stir them thoroughly into the other vegetables.
18. Add 1 1/2 cups of chicken broth to the pan and blend it with the other ingredients.
19. Frequently stir the pan's contents as it cooks to prevent them from sticking. Bring the food to a simmer; it will take approximately 10 minutes. The liquid will thicken, then reduce.
20. Quickly stir the cornstarch mixture for a few seconds with a teaspoon, then add it to the pan.
21. Cook the risotto for one minute to give the cornstarch time to thicken.
22. Stir in 1/2 cup of grated Parmesan cheese until it melts.
23. Add a few dashes of salt and pepper to your desired taste.
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