Brown Rice RisottoPosted: March 30, 2010
Since we had brown rice in the pantry and some asparagus and 1 cup of flat birthday champagne in the fridge, I decided that some non-traditional risotto would be fun and tasty.
Brown Rice Risotto w/Asparagus
- 1/2 red onion, diced
- 1 tablespoon olive oil
- pat of butter
- 3-4 cloves garlic, minced
- 1 cup brown rice
- 1 cup champagne or white wine
- 1 quart vegetable stock (if you don’t have a whole quart, you can mix water with stock – it will still be flavorful, but not as much)
- 1 lb of asparagus, chopped – set the tips aside
- salt and pepper to taste
- Heat the olive oil over medium heat in a large pot and add the onion. Cook until onion is translucent and add the garlic and deglaze with a bit of the wine.
- Cook for about 5 minutes and then add the rice. Stir until the rice is evenly coated with oil and then add about a cup of stock.
- Continually stir until the stock is absorbed and then add the rest of the wine. Keep stirring until the wine is absorbed.
- Add the rest of the stock and stir. Reduce heat to a simmer and cover.
- Instead of a traditional risotto where you keep stirring and adding small increments of liquid, you can let the brown rice simmer for a while and just keep checking on every few minutes, giving it a couple of good stirs as you do so. Once you see that the liquid has been reduced a bit, taste the rice. If it is creamy and has a little bite to it, add the asparagus (except the tips). Let that cook, uncovered for a few minutes and add more stock if you think the mixture is getting too dry.
- Then add the asparagus tips and cook for only a minute or two. Season with salt and pepper (and, if you have it, some Parmesan would be nice) and serve.