Brown Rice Risotto with Apples

Brown Rice Risotto with Apples
Risotto is typically made with a short grain arborio rice. The brown rice is more nutritious and will lend a distinctive nutty flavor that pairs well with the apple. Brown rice will take a little longer to cook but the results are worth the extra time. 
1 1/2C Brown Rice
1 medium diced onion
1/2C red pepper
1/2C green pepper
2C cored and diced apples (any type)
1 stick plus 2T butter
1t Chinese five spice powder (available in most grocery stores)
2C vegetable or chicken stock (see appendix)
1C apple cider or juice
1/2C cider vinegar
1C grated parmesan cheese
Salt and pepper to taste
Melt 2T butter over medium high heat in a large stock pot. Add onions and peppers. Cook until onions are translucent. Add remaining butter and melt fully. Add rice, salt and pepper and stir until well mixed.
Reduce heat to medium low. Add 1/2C stock and cook stirring occasionally until liquid is absorbed. Continue to add liquids, 1/2C at a time, stirring occasionally until they are absorbed. This process may take 45 minutes. When last of liquids (stock, cider, vinegar) are absorbed taste rice to check for tenderness and seasoning. Add water if rice is not tender and continue to cook until rice is fully cooked and creamy.
Stir in apples and parmesan cheese and serve immediately. This is a large batch and will make 5-6 main course servings or 10-12 sides. Risotto can be reheated, but it is best to add a little water when you reheat.
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