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Prep Time: Cook Time: Total Time:
Brown Rice Risotto with Asparagus and Porcini Mushrooms
1 large shallot, minced
1/4 cup dried porcini mushroom pieces soaked in warm water for 30
minutes, drained and chopped, or 1/2 cup chopped fresh portobello
mushroom, 1 medium-sized portobello
2 tablespoons olive oil
7/8 cup brown rice, 1 cup less 2 tablespoons
1 13 ounce can chicken broth
2 tablespoons tomato sauce or 1 tablespoon tomato paste
1 1 pound bunch fresh asparagus
1/4 cup grated Parmesan cheese
Saute the shallot and mushrooms in a heavy, deep saucepan, and stir in the rice. In a second saucepan, combine the
broth and tomato sauce or paste, and heat to boiling. Add about 1 cup of the hot broth to the rice. Remove the remaining broth from the
heat. Cook the rice at the lowest possible simmer, partially covered,
stirring frequently, until the liquid is almost all absorbed. Add
half the remaining broth (which can be warm or at room temperature and repeat the procedure. Pour in the last of the broth and cook until the rice is tender. Total cooking time should be about 40 minutes. If all the broth is absorbed before the rice is cooked, a distinct possibility with brown rice, which takes so long to cook, add hot water a little at a time until the desired tenderness is reached.
Meanwhile, cut the tough ends off the asparagus and steam the stalks in a small amount of water in a covered skillet until just tender-
crisp, 5 to 6 minutes. Cut the stalks into 2-inch pieces. Stir the
asparagus and cheese into the risotto and serve.
Yields 6 servings.
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Brown Rice Risotto with Asparagus and Porcini Mushrooms
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Category: Recipes
Prep Time: Cook Time: Total Time:
Brown Rice Risotto with Asparagus and Porcini Mushrooms
1 large shallot, minced
1/4 cup dried porcini mushroom pieces soaked in warm water for 30
minutes, drained and chopped, or 1/2 cup chopped fresh portobello
mushroom, 1 medium-sized portobello
2 tablespoons olive oil
7/8 cup brown rice, 1 cup less 2 tablespoons
1 13 ounce can chicken broth
2 tablespoons tomato sauce or 1 tablespoon tomato paste
1 1 pound bunch fresh asparagus
1/4 cup grated Parmesan cheese
Saute the shallot and mushrooms in a heavy, deep saucepan, and stir in the rice. In a second saucepan, combine the
broth and tomato sauce or paste, and heat to boiling. Add about 1 cup of the hot broth to the rice. Remove the remaining broth from the
heat. Cook the rice at the lowest possible simmer, partially covered,
stirring frequently, until the liquid is almost all absorbed. Add
half the remaining broth (which can be warm or at room temperature and repeat the procedure. Pour in the last of the broth and cook until the rice is tender. Total cooking time should be about 40 minutes. If all the broth is absorbed before the rice is cooked, a distinct possibility with brown rice, which takes so long to cook, add hot water a little at a time until the desired tenderness is reached.
Meanwhile, cut the tough ends off the asparagus and steam the stalks in a small amount of water in a covered skillet until just tender-
crisp, 5 to 6 minutes. Cut the stalks into 2-inch pieces. Stir the
asparagus and cheese into the risotto and serve.
Yields 6 servings.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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