Risotto with brown rice mushroom and Spring Vegetable
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Risotto with brown rice mushroom and Spring Vegetable
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| Servings |
| 4servings |
| Passive Time |
| 45minutes |
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Ingredients
- 1 1/2cup Brown rice
- 1teaspoon salt
- 4 red pepperschoped
- 3 green pepperschoped
- 1 eggplantchoped
- 4 courgettechoped
- 250gr mushroomssliced
- 3-4glove garlic
- 2teaspoon margarine
- 2teaspoon olive oil
- 1lemon juice
- Freshly ground black pepper
Instructions
- Bring water to a simmer and add 2 teaspoons of the salt. Keep on a low simmer.
- Heat 2 tablespoons of the butter in a large skillet over medium-high heat and add mushrooms and vegetables. Cook, stirring occasionally, until crispy and browned. Season with 1/2 teaspoon salt and pepper, to taste, and set aside.
- In a large saucepan, add another 2 tablespoons of the butter over medium-high heat and let brown slightly until nutty. Add the vegetables to the pot and cook for about 2 minutes. Add the rice and stir so that it is coated with the butter and glossy, about 1 minute. Stir in the remaining salt.
- Ladle in about 1/2 cup of the simmering water and stir constantly, until the rice again absorbs the liquid, adjusting the heat to maintain a gentle simmer.
- Continue ladling in about 1/2 cup of water at a time, stirring between additions and letting the rice absorb the liquid before adding more. When rice has absorbed about half the water (about 10 minutes into cooking process)
- When rice is tender but al dente, after 20 or so minutes of cooking time, stop adding water. Vigorously beat in the remaining butter
- Add the mushrooms,vegetables and lemon juice and stir just until heated through. Remove from heat. Let risotto rest for a minute or so before serving. Divide among 4 warm bowls, grind a generous amount of pepper over each, and serve.
