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Brown Rice Risotto

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I’m love Italian food. Definitely one of my favorite cuisines to eat. Once of my favorite recipes is the risotto (yes, I know I’m vegan but I eat butter from time to time.). It’s very simple to make once you get the hang of it. And very versatile. Here’s my version of the classic Italian dish: brown rice risotto.

Brown Rice Risotto

5 from 2 votes
Prep Time 30 minutes
Cook Time 45 minutes
Course Main Course
Cuisine Italian
Servings 4 people
Calories 617 kcal

Equipment

  • 1 Large pan
  • 1 Large Spoon
  • 1 Cutting board
  • 1 Large chef knife

Ingredients
  

  • 1/2-1 cp Butter
  • 1/2-1 cup Onion
  • 2 tbsp Garlic
  • 1 tbsp Olive Oil
  • 2 tbsp Salt
  • 4-6 cups Vegetable Stock
  • 2 cups Brown Rice
  • 1/2 cup Parsley
  • 1 cup Spinach
  • Parmesan cheese Optional
Keyword brown rice, risotto

Step 1

Sauté onions until are translucent (I prefer my onions caramelize.) Add the garlic and salt into the pan. Once mixed and cooked in, add the brown rice, butter, and herbs. Wait for the butter to melt for a bit (that way, you can coat the brown rice with the butter) before adding in the stock of your choice (I’m using my simple vegetable stock).

Step 2

Stir and allow the pan to simmer. Since brown rice takes longer than white rice, I recommend stirring every 5-10 minutes.

Brown Rice Risotto

Step 3

Once the brown rice is completely cooked, turn off the heat. Risotto should have a creamy texture to it. Add salt, spinach, and parsley to the pan and enjoy your delicious and healthy brown rice risotto! 🙂

Brown Rice Risotto

For more recipes, check out my lemon and herb chicken recipe!

God bless,

Kejaré Cuisine

 

This Post Has 5 Comments

  1. Mark

    Thanks for your blog, nice to read. Do not stop.

    1. kejarejames

      Appreciate it, Mark! Your comment made me smile. God bless! I’ll keep on working hard!

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