The Perfect Brown Rice Risotto
Elevate your weeknight dinners with The Perfect Brown Rice Risotto—a wholesome twist on the traditional Italian classic. Made with nutty brown rice, this creamy, indulgent dish comes together with rich parmesan cheese, dry white wine, and aromatic sautéed onions and garlic. The slow, patient process of stirring warm broth into the rice unlocks its creamy texture, while keeping it deliciously al dente. Infused with fresh parsley and seasoned to perfection, this risotto is not only satisfying but also packed with heart-healthy ingredients. Perfect as a comforting main course or an elegant side dish, this recipe serves up irresistible flavor with every bite. Discover how to transform simple ingredients into a restaurant-worthy dish right in your own kitchen!
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Recipe Information
Ingredients
- 1.5 cups brown rice
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium, finely chopped yellow onion
- 3 minced garlic cloves
- 0.5 cups dry white wine
- 6 cups vegetable or chicken broth
- 0.75 cups, grated parmesan cheese
- 2 tablespoons, chopped fresh parsley
- 1 teaspoon salt
- 0.25 teaspoons, freshly ground black pepper
Instructions
In a medium saucepan, heat the vegetable or chicken broth over low heat and keep it warm throughout the cooking process.
In a large, heavy-bottomed skillet or saucepan, heat olive oil and butter over medium heat until melted.
Add the chopped onion to the pan and sauté for 3-5 minutes, stirring often, until softened and translucent.
Stir in the minced garlic and cook for 1 minute, until fragrant.
Add the brown rice to the pan and stir for 2-3 minutes, coating the grains evenly in the butter and oil mixture. This step helps toast the rice and enhances its nutty flavor.
Pour in the white wine and stir continuously until the wine has completely absorbed into the rice, about 2-3 minutes.
Start adding the warm broth, one ladle (about 1/2 cup) at a time. Stir the rice frequently and allow each ladleful of broth to be absorbed before adding the next. This process will take about 40-45 minutes. Be patient as the gentle stirring releases the rice's starches, creating a creamy texture.
Once the rice is tender but still has a slight chew (al dente), stir in the grated parmesan cheese until melted and well incorporated. Add salt and black pepper to taste.
Remove the risotto from the heat, and stir in the chopped parsley.
Serve immediately, garnished with additional parmesan cheese and parsley if desired.
Nutrition Facts
Calories |
1331 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.3 g | 102% | |
| Saturated Fat | 33.0 g | 165% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 129 mg | 43% | |
| Sodium | 8038 mg | 349% | |
| Total Carbohydrate | 95.5 g | 35% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 10.1 g | ||
| Protein | 43.2 g | 86% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 824 mg | 63% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 785 mg | 17% | |
*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.
