This is great way to squeeze a variety of vegetables into your dinner without feeling that you’ve made a ‘boring’ choice, I often cook this on a Monday if I’ve had a particularly meat heavy weekend as it somehow tastes both indulgent and good for you at the same time!
It really is a one pot wonder- which is great in terms of washing up- and what’s amazing about it is how easy it is to make yet how impressive risotto seems to be.Be warned, brown risotto rice takes a lot longer to cook than it’s white counterpart, but it really is SO much healthier and very filling so it’s definitely worth the wait. Also, brown rice requires less stirring, so if you’re feeling lazy then this recipe is ideal!
Ingredients (serves 2)
-500ml chicken/ vegetable stock
-1 small glass white wine
-150g brown risotto rice (I love biona)
-3 cloves crushed garlic
-1 large carrot
-150g green beans
-50 g parmesan (parmesan can be expensive, so if you want to substitute it for grana padano that works wonderfully too).
You’ll need a pot or deep pan. I use my Le Creuset casserole, which works perfectly.
Start by finely dicing your onion and carrot – you can leave the courgette and green beans until later as you’ll have time whilst the rice is cooking- and roughly chop the mushrooms.
Sauté the onion and garlic in a knob of butter or in the oil of your choice (I use coconut oil or ghee). Once slightly softened, add the carrot and mushrooms and give it all a good stir before cooking for a couple of minutes over a medium heat. Now it’s time to add your rice, which should be mixed thoroughly with the veg so that all the grains are covered in the remaining oil/butter.
Add the glass of wine and stir everything thoroughly, deglazing the pot, and allow the rice to absorb the wine, making sure to stir constantly. Once the mixture has dried up, add a ladle-full of stock and keep stirring until the liquid has been absorbed. Repeat this a couple of times before adding the remaining stock and allow to simmer on a med-low heat whilst you finely chop the rest of your vegetables. This is where we depart from the ‘usual’ risotto method, as the brown rice needs to cook for longer so you don’t need to add the stock in stages and stir it in each time. Once all of your veg are ready, add them to the rice and stock mixture, making sure to stir everything well.
The risotto should still look very wet at this stage and the rice will still be hard. So, make sure there’s enough liquid in there and then pop a lid onto your pot, allowing everything to cook, and just making sure to stir every 4-5 minutes, so that nothing gets stuck. If at any point the risotto seems dry and starts to stick (when the rice is still under done), add a little more stock or some boiling water.
It should take about half an hour for the rice to cook through completely (although timings may vary slightly depending on the brand of rice- just make sure to keep an eye on it and keep test tasting throughout) so once the liquid has completely disappeared and the rice and vegetables are soft, you should be left with a beautiful creamy risotto. Brown risotto rice tends to have a little more bite to it then white, so don’t worry if even when cooked the rice is slightly al dente.
At this stage, turn off the heat, season and stir in the parmesan, saving a little to scatter on the top when serving if you wish to. I sometimes garnish the bowls with a little fresh parsley, which is always nice as it adds a little extra colour. The great thing about this meal is that there are often leftovers, which I usually pop into a tupperware and take to work for lunch the following day.