Brown Rice Risotto

• 5 cups chicken or vegetable stock
• 1 tsp. olive oil
• 1/4 cup onions, chopped
• 1 cup long-grain brown rice
• 1 cup peas
• 1/2 cup mushrooms
• 1 cup cooked, chopped, chicken (optional)

In heavy large saucepan over medium heat oil with onions and cook until beginning to soften, add rice and brown slightly approx. 1 minute.

Add 1 cup hot broth. Simmer until broth is almost absorbed, stirring often, about 4 minutes.

Add more broth, 1 cup at a time, allowing each addition to be absorbed before adding next and stirring often, until rice is tender and mixture is creamy.

Before adding the last cup of broth stir in mushroom, peas and chicken

PRINT