Brown Rice Risotto Base

Today I'm making a simple, non-traditional risotto using healthier brown rice instead of white arborio rice. Brown rice has more fiber and micronutrients, like B vitamins, manganese, phosphorus, potassium, and zinc. This is a simple base side dish that can have whatever spices you want mixed into it. Or stir in some protein and vegetables to make it a complete meal. Butternut squash is great in risotto, as it melts right into it, making it creamier without the need for butter. Check out my Butternut Squash RisOATto for a risotto recipe using rolled oats!

Great

% Daily Values based on a 2,000 calorie diet

Step 1

In a medium pan over medium heat, add rice and toast until fragrant, about 3-5 minutes

Step 2

Add in a little bit of your broth and stir. Cook until most of the water has evaporated. Repeat until you have no broth left and the rice is al dente, about 30 minutes. You don't need to stir the rice constantly, only every minute or so

Step 3

Stir in grated cheese and lemon juice until creamy. Add in any spices you desire

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