Creamy Brown Rice Risotto Food

CREAMY BROWN RICE RISOTTO .

Steps:

• In a medium saucepan over medium-high, combine the rice and 2 cups water. Bring to a boil, then cover, reduce heat to simmer and cook for 20 minutes.
• Remove the pan from the heat, leaving it covered. The rice will not be completely cooked and there will be some water in the pan. Set aside.
• In a large skillet over medium-high, heat the oil. Add the onion and mushrooms, then saute until just starting to brown, about 3 to 4 minutes. Add the wine and stir vigorously for 1 to 2 minutes to deglaze the pan. When the wine comes to a simmer, add the bell pepper and the rice along with any liquid in the pan. Stir well.
• Add the broth and stir well. Bring to a simmer and cook, stirring frequently to prevent sticking, until the liquid has thickened and reduced, about 10 minutes. Stir in the cornstarch mixture, then cook for another minute. Stir in the cheese until melted. Season with salt and pepper. If desired, drizzle with truffle oil just before serving.

CREAMY BROWN RICE "RISOTTO"

Steps:

• Sauté onion and mushroom in 1 tbs. of olive oil until softened, in last 1-2 minutes of cooking add one crushed garlic clove and cook until golden
• Remove the vegatables from the pan and add in 2 more tbs. of olive oil. Add 3 crushed garlic cloves and cook until golden.
• Once garlic is golden deglaze pan with 1/2 cup chicken broth, reduce chicken broth and garlic until it is thick and brown then add in 1 tbs of butter.
• Melt butter into liquid and add in previous vegatables including the reserved cooked cauliflower.
• Add in the milk and let heat for about 30 seconds, then add in all of the cream cheese and continuously stir until it has melted inches.
• stir in all of the Parmesan cheese.
• When cheese has melted add in brown rice and stir in to sauce until fully combined and heated through.
• *TIP* I used left over cooked brown rice that was in the fridge but you can also use fresh brown rice and even use white rice, pasta, or just use this as a sauce for anything you feel fits :).

SWEET CORN-BROWN RICE RISOTTO

Steps:

• In a large saucepan, bring vegetable stock and 2 cups water to a simmer over medium heat. Meanwhile, heat oil in a medium pot over medium. Add onion and cook, stirring, until softened, 6 to 8 minutes. Add rice and cook, stirring, until toasted, 1 minute.
• Stir in wine and cook until evaporated, about 2 minutes. Add 2 cups stock mixture and bring to a simmer. Cook, stirring occasionally, until liquid is almost absorbed, about 20 minutes.
• Continue to add more stock mixture 1/2 cup at a time, stirring occasionally, until rice is tender and creamy, 35 to 40 minutes. Add corn and cook until tender, about 5 minutes, adding more stock mixture as needed to maintain a loose and creamy consistency.
• Stir in Parmigiano and basil and season with salt and pepper to taste. Spoon into bowls and garnish with more basil before serving.

BROWN RICE AND VEGETABLE RISOTTO

Steps:

• Bring vegetable broth and water to a boil in a saucepan over high heat. Add asparagus, reduce heat to low, and simmer until just tender, 2 to 3 minutes. Use a slotted spoon to transfer asparagus to a bowl of ice water; let chill for 5 minutes. Drain and set aside. Meanwhile, cover saucepan and keep broth mixture at a near-simmer on low heat.
• Heat olive oil in large skillet over medium heat. Stir in onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add rice and cook, stirring gently, until toasted and fragrant, 4 to 5 minutes.
• Pour 1 cup of the hot broth mixture into the rice and cook, stirring constantly, until liquid is almost absorbed. Adjust heat if necessary to maintain a simmer. Repeat, using 1/2 cup liquid at a time, until rice is just beginning to become tender, about 25 minutes.
• Stir in diced carrots. Continue adding broth and stirring rice mixture until carrots are just tender, about 20 minutes more. Mix in zucchini; if broth mixture gets low, add hot water as needed. Cook and stir, adding broth, until rice is tender, about 5 minutes.
• Mix in drained asparagus and peas and cook until heated through, 2 to 3 minutes, Add Parmesan and butter, stirring until butter melts. Season to taste with salt and pepper. Pour in an additional 1/2 cup hot broth to the finished risotto for a softer consistency, if desired.