Brown Rice Risotto
An ultimate comfort food, risotto is also filling enough to be served as a meatless main course, an easy idea for vegetarian nights. Any type of steamed green vegetable is good in this! I enjoy serving risotto because it’s a one-pot meal that the whole family can enjoy – it’s mushy enough for the baby, too.
- 1.5 cups brown rice (or medium grain white rice)
- 2 tbsp butter or margarine
- 1 small onion, finely chopped
- 1 tsp crushed garlic
- 2.5 c low sodium chicken broth
- 1.5 c skim or 1% milk
- 1 tbsp parsley
- 1 tsp cracked black or white pepper
- 1/3 c grated parmesan cheese
- 1 large crown of broccoli, cut to small florets and steamed
Heat the butter in a large, deep saucepan over med-high heat. Add the onions and garlic and cook till soft. Add the rice, cook for 1 minute. Add the broth and milk, and spices. Bring to a boil. Stir to mix well and reduce heat to low. Cover and simmer, stirring occasionally, about 20 minutes or until rice is tender and most liquid is absorbed.
Add the parmesan and stir to mix well. Add more milk if needed, to keep the mixture moist and creamy. Add in the hot steamed broccoli and serve.
Brown Rice Risotto with Broccoli
April 21st, 2009 | Category: Uncategorized
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