Brown Rice Mushroom Risotto

I love risotto. Like love love it. If you don't like rice don't automatically think you won't like risotto because after wine, stock, butter, and cheese have slowly been stirred in it becomes something so not like plain old rice. It's thick, creamy, so flavorful, and the options for add-ins are endless. Having said that tho - if you've never made risotto I'm going to warn you that it isn't usually quick and hands-free...traditionally you stand at the stove and stir in about 1/4 cup of stock until it's incorporated, then another 1/4 cup of stock until it's incorporated, then repeat a whole bunch of times until a few cups of stock (or broth) have been absorbed. It's quite the labor of love and I don't have the time or patience to make it often. Until I saw this recipe for "easy" brown rice risotto; after reading the directions I thought if this works then we can have risotto waaaaay more often - and since it's made with brown rice it's a bit healthier which doesn't hurt!

You can find the original recipe here, I changed it just a bit and am giving you how I did it:

Ingredients:

• 3 T. olive oil, divided (that means you don't use it all at once)
• 1 small yellow onion, chopped
• 1 teaspoon garlic, minced 
• 4 cups chicken stock or broth, divided
• 1 cup water
• 1 1/2 cups brown arborio or short-grain brown rice (note: don't use long grain)
• 16 oz. sliced Cremini (baby portobello) mushrooms
• 1 cup grated parmesan cheese
• 1/2 cup white wine
• 3 T. unsalted butter, cut in small cubes
• coarse salt
• coarse ground black pepper

Directions:

1. Preheat oven to 375' with a rack in the middle of the oven.
2. Heat 1 T. olive oil in a medium Dutch oven over medium heat, add onions, garlic, and a pinch of salt. Cook, stirring occasionally, until the onions are translucent and browned.
3. Add 3 cups chicken stock or broth and 1 cup water, cover and bring to a boil over medium-high heat. Remove from heat and stir in the rice. Cover the pot and bake until rice is tender and cooked through, about 65-70 minutes. Don't worry if it looks dry when you take the lid off, once you add the other ingredients it'll all work out. 
4. Meanwhile, while the rice is baking, prepare the mushrooms. Warm 2 T. olive oil in a large skillet, add the clean sliced mushrooms to the pot with a dash of salt. Cook, stirring occasionally, until the mushrooms are darker in color and have soaked up most of their own juices, about 13 minutes. Add the frozen peas and let the veggies hang out until the rice is done.
5. Once the rice is tender, remove the pot from the oven. Pour in the remaining cup of broth, the parmesan, wine, butter, salt and pepper to taste. Stir vigorously for 2 to 3 minutes, until the rice is thick and creamy. Stir in the mushroom and pea mixture, and any remaining juices. Season to taste with salt and pepper. If the mushrooms and peas have cooled off before you add them to the rice, pop the pot back onto the stove top and heat over medium until everything is hot again. 
6. Divide into portions, add additional parmesan if desired. 

after 65 minutes the rice is cooked and removed from the oven, the
mushrooms and peas are cooked and standing by...

add the butter, remaining broth, parmesan, wine, salt and pepper...

add the veggies and stir to combine.

This would be a great meatless Monday meal if you use vegetable broth or water instead of chicken!

3.30.18: dye Easter eggs using shaving cream



3.30.17: blueberry crumb cake

Happy moment ~ the few minutes you're awake before the 5 year old wakes up :)