Let me be very upfront with you.... this is not a risotto dish made with brown rice. This is a brown rice dish cooked in a risotto-like style. There is a world of difference between the two. In the end, the most distinguishing factor is the taste. Risottos are luxurious and creamy and rich. This risotto-like brown rice tastes like a healthy, vegetarian, good-for-you meal. Depending on what you were hoping for, this fact may cause some consternation, or it may satisfy your desire for a largely hands-off, easy, nutritious rice-based dinner. Half the people eating this enjoyed it, but agreed that the addition of extra butter, Parmesan, pepper flakes, and a poached egg significantly improved the flavor. The other half of my testers were outraged by the failure of this dish to get anywhere close to the soul-satisfying richness of risotto.
Adapted from: Run Fast. Cook Fast. Eat Slow.
Ingredients
- 2 tablespoons butter
- 1 small yellow onion diced
- ¾ teaspoon sea salt
- 4 cloves garlic minced
- 1 pound (5 cups once sliced) cremini mushrooms sliced
- 3 cups vegetable or chicken broth
- 1 cup short-grain brown rice*
- 1 ¼ cups frozen peas defrosted
- 1 ¼ cups (2.25 ounces) freshly grated Parmesan cheese
- 2 teaspoons lemon zest from 1 lemon
- 2 tablespoons lemon juice from 1 lemon
- Freshly ground black pepper to taste, about ¼-1/2 teaspoon
For finishing
- 4-6 tablespoons butter optional, but strongly recommended
- ½ cup (0.9 ounces) freshly grated Parmesan cheese optional, but strongly recommended
- 6 sprigs fresh parsley, basil, or mint leaves chopped into small pieces
- 4 large fried or poached eggs optional
- red pepper flakes to taste
- kosher salt and freshly ground black pepper to taste
Instructions
- Heat the oil in a large Dutch oven over medium-low heat. Add the onion and salt, sauté for 5-10 minutes until soft but do not let the onion brown. Meanwhile, mince the garlic and slice the mushrooms.
- Stir the minced garlic into the pot with the onions and cook for 30-60 seconds, until the garlic is fragrant. Add the sliced mushrooms, and cook for another 5-7 minutes, until the mushrooms are softened.
- Add the rice to the pot, stir for a few seconds, then pour in the stock. Bring the stock to a boil, then reduce the heat to low, cover the pot with a tight-fitting lid, and simmer for 45 minutes (no peaking necessary).
- After 45 minutes, remove the lid and continue simmering the brown rice risotto another 15-20 minutes, until the rice is al dente and almost all of the liquid has evaporated (you want a little left so the dish is creamy).
- Stir in the defrosted peas, then the grated Parmesan and lemon zest, and finally the lemon juice and freshly ground black pepper. If using, stir in the butter, additional Parmesan cheese, and chopped herbs. Serve immediately, optionally with a fried or poached egg on top.
