It had been a while since I’d done a brown rice risotto, considering my recent spate of barley versions. As a result, my store of brown rice was considerable, so I thought I’d try to burn through a bit of it this weekend. This risotto was a good way to go. The only caveat is the veggie broth: I am still at a loss for the best option when it comes to flavor and sodium content, and am currently using something I don’t like very much. (Suggestions, anyone?) Consequently, I thought the risotto turned out a bit on the salty side. I’d like to be making my own broth, but for now, I’m still making excuses as to why that’s too much trouble!
2 cups short-grain brown rice, parboiled
2 cups dry white wine
2 Tbsp butter (yep-I used butter! But you can definitely use olive oil instead).
5 oz mushrooms, rough chopped
1 bunch asparagus, ends snapped and chopped into 1 inch or smaller pieces
5-6 cups veggie broth, simmering
1 cup onion, diced
1 clove garlic, minced
*if you have shallots, substitute them for the onion AND the garlic
juice and zest of 1/2 a lemon
parmesan cheese to taste
salt and pepper
Melt the butter in a large skillet. Add the onion/garlic or shallot and saute over low-ish heat (don’t burn).
After 5 or so minutes, once the onion has softened, add the rice. Stir frequently for about 5 minutes to coat the rice. Also add some preliminary salt and pepper. (If the broth you’re going to use is super salty, omit the salt in this step).
Add the wine. Let it cook off. Then start adding the broth a 1/2 cup at a time.
Keep stirring, and adjust the heat so you’re getting some bubble-age but not a rapid boil. Continue adding broth by the 1/2 cup until it’s all gone, and the rice is soft and saturated. Before your last bit of broth is absorbed or evaporated, fold in the mushrooms and the lemon (juice and zest). Lower the heat and stir well.
Add the asparagus, stir things up, and let it cook a bit longer, until the asparagus is cooked just enough to eat.
Sprinkle some parm, and serve with extra cheese and salt and pepper.