Recipe: Brown Rice Risotto

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Brown Rice Risotto from 100 Days of Real FoodMy great-grandparents were born in Italy so for as long as I can remember risotto has been a staple dish in our family. When my dad is the one cooking, which is the norm in my family, we have risotto at almost every gathering including holiday dinners. I even remember my dad making the Italian flag with his risotto one year by mixing tomato paste with a third of the batch and parsley with another third. I don’t remember who was at this particular dinner, how old I was, or what holiday we were even celebrating, but oh how I remember the Italian flag risotto. :) Clearly I was destined to somehow have food be a big part of my life.

But enough nostalgia for now… What I am really here to say is that I was slightly devastated when I first thought whole-grain risotto was impossible. You see, when we made the switch to “real food” I looked everywhere for brown Arborio rice to no avail. I even went almost a year without eating risotto (yikes!) until one day I saw a post from Deliciously Organic explaining that you can actually make risotto with just regular brown rice…it doesn’t have to be Arborio or anything special! You know how something can suddenly seem so simple when the information is presented to you like that. Plus this is such a great recipe to have in your dinner rotation because (similar to stir-fry) you can mix in almost anything you have on hand from veggies to seafood to meat in order to make it into a complete meal. And if you have some homemade chicken stock available for this recipe, too…then yum!!

5.0 from 2 reviews
Brown Rice Risotto
Serves: 5-6
 
Adapted from Williams-Sonoma
Ingredients
  • 3 tablespoons olive oil
  • ⅓ cup onion, diced
  • 2 garlic cloves, minced
  • 2 cups brown rice, quick cooking recommended
  • ⅔ 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
Instructions
  1. Heat the oil in a large sauté pan over medium-low heat. Add the onion and sauté for several minutes until soft (not brown).
  2. Add the minced garlic and brown rice. Stir for a couple minutes to coat rice with oil.
  3. Pour in the wine and let absorb completely, which will only take about a minute.
  4. 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.
  5. 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!

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59 comments to Recipe: Brown Rice Risotto

  • Justin Jace

    I was web searching for a brown rice risottos recipe and lucky for me I stumbled upon your blog. I love it! Great recipes for a new follower and his family!

  • Jennifer Emerson

    I am 1.5+ hours in and I cannot get the rice done! I’m obviously not using the quick cooking kind ;-) I’m going to add some chicken and veggies!

  • Michelle

    I wound up covering the pot for a time to speed up cooking of regular brown rice. I couldn’t stand at the stove for hours. I’m at about an jour and a half and it’s almost ready.

  • Jacqueline

    Fabulous recipe. I didn’t want to open a bottle of wine just for the little bit needed so I just used a bit more broth. I used organic vegetable boullion cubes to make the broth as I didn’t have any frozen broth left. We added shrimp, mushrooms, and spinach (cooked) to ours and it was amazing! And I used not quick cooking rice- took about 45 minutes of cooking.

  • Sharon

    Was looking forward to a healthier option trying to eliminate processed foods for our family, so making a risotto with brown rice was one l was keen to try. This recipe was an absolute disaster, it took 2 litres of stock, along with 1.5 hrs to cook! The brown rice simply wouldnt absorb the stock, hence the cooking time was sooo long, am at a loss as to why the recipe turned out poorly, and l call myself a reasonable cook. Very disappointing!

  • Mary-Lou

    I also had trouble with the time it took to get the brown rice al dente until a friend recommended pre cooking the brown rice the night before.Makes the evening meal a bit quicker the next day and still tastes great.My brown rice rissotto is a hit. Thanks ML

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