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Faux Risottaux (Brown Rice & Parmesan "Risotto")

Writer's picture: Southern Kelle LivingSouthern Kelle Living

Updated: Dec 21, 2022


Faux Risottaux

(Brown Rice & Parmesan "Risotto")


I will admit that I borrowed the idea for this recipe from Ina Garten. In an attempt to add more whole grains to my life I changed it and added brown rice. It is important to use a really good chicken stock.


If I were you, I would double this batch! 


Ingredients:

2 cups brown rice

5-6 cups chicken stock, 

1 cup freshly grated Parmesan cheese

1/2 cup dry white wine

3 tablespoons unsalted butter, diced

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

1 cup frozen peas

Preheat the oven to 350 degrees.


Directions:

  • Place the rice and chicken stock in a Dutch oven on the stove at medium high for 10 minutes stirrung regularly.

  • Bake for 45 minutes, until most of the liquid is absorbed and the rice is al dente.

  • Remove from the oven, add the Parmesan, wine, butter, salt, and pepper, and stir vigorously for 2 to 3 minutes, until the rice is thick and creamy.

  • Add the peas and stir until heated through.

  • Serve immediately, it doesn't do well sitting around!


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