Brown Rice Risotto

| YIELD Serves 5-6 | Cook Time 20-30 |


3 TBS Olive Oil

1/3 Cup Onion, Diced

2 Garlic Cloves, Minced

2 Cups Brown Rice, Quick Cooking Recommended

2/3 Cup White Wine

6 Cups Warm (or room temperature) Chicken Stock/Broth, Homemade Recommended

Freshly Grated Parmesan Cheese

Salt & Pepper, to taste

Suggested additions: roasted asparagus and proscuitto, shallots and mushrooms, spinach (cooked or raw), lima beans and bacon, cooked butternut squash, shellfish, rotisserie chicken, artichoke hearts, sautéed zucchini and yellow squash


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!


%d bloggers like this: