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Laura Norris

Red Wine Brown Rice Risotto

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Cook Time 50 minutes
Total Time 50 minutes
Servings: 2
Ingredients Method Notes

Ingredients
  

  • 1 tablespoon butter or olive oil
  • 1 shallot
  • 3/4 cup short grain brown rice
  • 1/2 cup red wine cabernet sauvignon or other
  • 2-2.5 cups chicken stock*
  • 1/4 cup grated parmesan cheese
  • 1/4 teaspoon salt or to taste
  • 1/4 teaspoon ground black pepper or to taste

Method
 

  1. Heat the butter or olive in a large saucepan over medium heat. Mince the shallot and then saute for 2-3 minutes in the butter.
  2. Add the brown rice and lightly toast in the pan for 3 minutes, stirring a few times.
  3. Add the red wine to the pan and stir until absorbed.
  4. Pour in 1/2 cup of chicken stock and stir frequently until absorbed. Repeat 3-4 more times, until the stock is absorbed and the rice is cooked to your preference.
  5. Reduce the heat to low and stir in the cheese, salt, and pepper.
  6. Serve immediately and enjoy!

Notes

*If your risotto is still firm after 2.5 cups of broth, add more broth a 1/4 cup at a time.