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Red Wine Brown Rice Risotto

Laura Norris
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Cook Time 50 minutes
Total Time 50 minutes
Servings 2

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

Instructions
 

  • 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.
  • Add the brown rice and lightly toast in the pan for 3 minutes, stirring a few times.
  • Add the red wine to the pan and stir until absorbed.
  • 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.
  • Reduce the heat to low and stir in the cheese, salt, and pepper.
  • 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.