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brown rice risotto

Brown Rice Risotto

Heather Thomas, sloCooking
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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”