If you like traditional risotto made with Arborio rice, but you would like a healthier option, give this recipe a try. Made with brown rice and fresh mushroom, it’s a tasty alternative to white rice recipes.
1 C short grain brown rice
1 T olive oil
1 medium onion, chopped
1/2 C white wine or cooking wine
2 C fresh mushrooms, sliced (cremini or white button will do)
2 C chicken or veggie broth
2 cloves garlic chopped or 1/2 tsp garlic powder
1 tsp paprika
1/2 cut of grated Parmesan cheese
Salt and pepper to taste
Using a deep skillet or pan, heat the olive oil over medium heat. Toss in the brown rice and saute until grains become transparent (about 5 minutes, stirring often. Add chopped onion and cook until onions begin to become tender (5 to 7 minutes). Add white wine and allow to completely evaporate before adding mushroom, broth, garlic, and paprika. stir well. Cover and reduce heat to medium-low and cover. Stir occasionally. When broth is completely absorbed, removed from heat and sprinkle in Parmesan cheese. Season with salt and pepper if desired. Serve hot.