Creamy Brown Rice Risotto
Indulge in the comforting, velvety goodness of Creamy Brown Rice Risotto, a wholesome twist on the classic Italian dish. This recipe swaps traditional Arborio rice for nutrient-packed brown rice, delivering a hearty and flavorful experience with a perfect al dente texture. Slowly simmered in fragrant chicken or vegetable broth, and elevated with dry white wine, garlic, and sautéed onions, this risotto achieves deep, savory complexity. The creamy richness comes from a decadent blend of heavy cream and Parmesan cheese, balanced by a sprinkle of fresh parsley for a touch of brightness. Whether you're searching for a cozy dinner idea or an impressive side dish, this risotto offers a healthy, delicious meal that's worth the slow-cooked devotion.
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Recipe Information
Ingredients
- 1 cup brown rice
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium yellow onion, finely diced
- 2 cloves garlic, minced
- 1 cup dry white wine
- 4 cups chicken or vegetable broth (low sodium)
- 1 cup grated Parmesan cheese
- 1 quarter cup heavy cream
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Heat the chicken or vegetable broth in a medium saucepan over low heat. Keep it warm but not boiling.
In a large, heavy-bottomed skillet or saucepan, melt 1 tablespoon of butter with the olive oil over medium heat.
Add the finely diced onion and sauté for 3-4 minutes until softened and translucent. Stir in the minced garlic and cook for an additional 1 minute.
Add the brown rice to the skillet, stirring to coat the grains in the butter and oil. Toast the rice for 2 minutes, allowing it to absorb the flavors.
Pour in the white wine and stir continuously until the wine is mostly absorbed by the rice, about 2-3 minutes.
Begin adding the warm broth to the rice mixture, one ladleful (about 1/2 cup) at a time. Stir frequently and allow each addition of broth to be absorbed before adding the next. This process will take about 35-40 minutes as brown rice takes longer to cook than traditional Arborio rice. Adjust heat to maintain a gentle simmer.
When the rice is tender and creamy but still slightly al dente, reduce the heat to low. Stir in the remaining 1 tablespoon of butter, heavy cream, and grated Parmesan cheese. Mix until fully combined and creamy.
Taste and season the risotto with salt and black pepper, adjusting as needed.
Serve immediately, garnished with chopped fresh parsley and additional Parmesan cheese if desired.
Nutrition Facts
Calories |
1368 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.6 g | 108% | |
| Saturated Fat | 45.0 g | 225% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 202 mg | 67% | |
| Sodium | 3913 mg | 170% | |
| Total Carbohydrate | 68.1 g | 25% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 7.8 g | ||
| Protein | 43.3 g | 87% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 1014 mg | 78% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 670 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
