Best Creamy Brown Rice Risotto Recipes

CREAMY BROWN RICE RISOTTO .

Steps:

• In a medium saucepan over medium-high, combine the rice and 2 cups water. Bring to a boil, then cover, reduce heat to simmer and cook for 20 minutes.
• Remove the pan from the heat, leaving it covered. The rice will not be completely cooked and there will be some water in the pan. Set aside.
• In a large skillet over medium-high, heat the oil. Add the onion and mushrooms, then saute until just starting to brown, about 3 to 4 minutes. Add the wine and stir vigorously for 1 to 2 minutes to deglaze the pan. When the wine comes to a simmer, add the bell pepper and the rice along with any liquid in the pan. Stir well.
• Add the broth and stir well. Bring to a simmer and cook, stirring frequently to prevent sticking, until the liquid has thickened and reduced, about 10 minutes. Stir in the cornstarch mixture, then cook for another minute. Stir in the cheese until melted. Season with salt and pepper. If desired, drizzle with truffle oil just before serving.

CREAMY RISOTTO-STYLE BROWN RICE WITH SPRING GREENS & ASIAGO

Steps:

• Bring a large pot of salted water to a boil. Add the greens and boil until they are just wilted, about 1 minute. Use a spider or slotted spoon to transfer greens to a colander and let cool slightly, reserve cooking water.
• Press greens to remove excess water, then transfer them to a board and chop roughly.
• In a large skillet over medium-high heat, warm the olive oil. Add the scallions, ginger, garlic and a pinch of the salt, and cook, stirring, until softened, about 2 minutes.
• Stir in the rice, butter, chopped greens and 1 1/2 cups reserved cooking water and cook, stirring over medium-high heat, until water is almost absorbed, 3 to 4 minutes. Stir in the cheese and season with salt and pepper, to taste.

CREAMY BROWN RICE "RISOTTO"

Steps:

• Sauté onion and mushroom in 1 tbs. of olive oil until softened, in last 1-2 minutes of cooking add one crushed garlic clove and cook until golden
• Remove the vegatables from the pan and add in 2 more tbs. of olive oil. Add 3 crushed garlic cloves and cook until golden.
• Once garlic is golden deglaze pan with 1/2 cup chicken broth, reduce chicken broth and garlic until it is thick and brown then add in 1 tbs of butter.
• Melt butter into liquid and add in previous vegatables including the reserved cooked cauliflower.
• Add in the milk and let heat for about 30 seconds, then add in all of the cream cheese and continuously stir until it has melted inches.
• stir in all of the Parmesan cheese.
• When cheese has melted add in brown rice and stir in to sauce until fully combined and heated through.
• *TIP* I used left over cooked brown rice that was in the fridge but you can also use fresh brown rice and even use white rice, pasta, or just use this as a sauce for anything you feel fits :).