Yep – I’m really on a meatless kick this week. Brown rice risotto with dairy free “parmesan” for dinner.
Poor husband – but he really liked this one too, maybe I have a chance of getting the professional chef to eat a bit healthier after all!
Plus kind of fun to be making this with my own stock and frozen lemon zest I froze earlier this spring.
BROWN RICE RISOTTO
2 tbsp olive oil
1 large Vidalia onion, chopped
2 cups short grain brown rice
1 cup dry white wine
4 ½ cups vegetable or chicken broth
1 ½ cups shelled edamame
2 tsp grated lemon zest
2 tsp dried tarragon
1 cup grated dairy free “parmesan”
salt & pepper to taste
Heat oil in large saucepan on medium heat
Sauté onion for about 4 minutes or until slightly translucent
Add rice, stir constantly for 2 minutes
Add wine and cook until all the liquid is gone
Slowly stir in broth, ¾ cup at a time
Wait until all broth has absorbed before adding more
It will take about 25 minutes to add all the broth
Remove from heat
Add edamame, lemon zest, tarragon, salt/pepper, and ¾ cup dairy free “parmesan”
Spoon onto dishes and top with extra dairy free “parmesan”
Brown Rice Risotto
Ingredients
- BROWN RICE RISOTTO
- 2 tbsp olive oil
- 1 large Vidalia onion chopped
- 2 cups short grain brown rice
- 1 cup dry white wine
- 4 ½ cups vegetable or chicken broth
- 1 ½ cups shelled edamame
- 2 tsp grated lemon zest
- 2 tsp dried tarragon
- 1 cup grated dairy free “parmesan”
- salt & pepper to taste
Instructions
- Heat oil in large saucepan on medium heat
- Sauté onion for about 4 minutes or until slightly translucent
- Add rice, stir constantly for 2 minutes
- Add wine and cook until all the liquid is gone
- Slowly stir in broth, ¾ cup at a time
- Wait until all broth has absorbed before adding more
- It will take about 25 minutes to add all the broth
- Remove from heat
- Add edamame, lemon zest, tarragon, salt/pepper, and ¾ cup dairy free “parmesan”
- Spoon onto dishes and top with extra dairy free “parmesan”