fbpx

Mushroom & Brussels Brown Rice Risotto

Serves: 4

Preparation time:  10 minutes

Cooking time: 30 minutes

Ingredients

  • 1 litre low-salt chicken or vegetable stock,
  • 1 tablespoon olive oil, plus 2 tablespoons extra
  • 2 shallots, thinly sliced
  • 3 garlic cloves, finely chopped
  • 1 cup brown rice
  • 300g mushrooms, sliced or quartered (try to get more than one variety if possible)
  • 2 cups brussels sprouts, quartered
  • 3 rosemary sprigs, leaves picked
  • 2 cups loosely packed baby spinach
  • 50g low-fat feta cheese, crumbled

Method

  1. Bring stock almost to the boil in a saucepan. Remove from the heat and keep warm.
  2. Heat 1 tablespoon of olive oil in a large frypan or saucepan over medium heat. Add shallot and cook, stirring occasionally, for 2-3 minutes or until translucent. Increase heat to medium-high. Add garlic and cook for one minute before adding rice. Cook, stirring for another minute, then add a splash (50ml) of stock to the pan. After the stock has evaporated, add the remaining stock, a ladleful at a time, waiting for each addition of stock to be absorbed before adding the next. This process will take 20-25 minutes and requires stirring occasionally. If you run out of stock and the rice needs a little more cooking use hot water or more stock. Once the rice is al dente (soft but still with a little bite) stir through the baby spinach.
  3. Meanwhile, heat remaining 2 tablespoons of olive oil in a large frypan over medium-high heat. Add mushrooms and cook for 2-3 minutes or until golden brown. Add Brussels sprouts and rosemary and cook for a further 2-3 minutes or until fragrant and lightly charred.
  4. Divide risotto between serving bowls and top with mushrooms and Brussels sprouts. Garnish with feta then serve.

Stay up to date with the latest in nutrition, plus tips, recipes and a whole lot more.


By submitting this form, you are consenting to receive marketing emails from: Grains & Legumes Nutrition Council, Level 1, 40 Mount Street, North Sydney, 2060, http://www.glnc.org.au. You can revoke your consent to receive emails at any time by using the SafeUnsubscribe® link, found at the bottom of every email. Emails are serviced by Constant Contact

Stay up to date with the latest in nutrition, plus tips, recipes and a whole lot more.


By submitting this form, you are consenting to receive marketing emails from: Grains & Legumes Nutrition Council, Level 1, 40 Mount Street, North Sydney, 2060, http://www.glnc.org.au. You can revoke your consent to receive emails at any time by using the SafeUnsubscribe® link, found at the bottom of every email. Emails are serviced by Constant Contact