How do you make risotto using brown rice?

Answer 1

I have a great recipe using brown rice, I can share with you....

Nutty Fruit Risotto

This combination of fruit, nuts and spices has a distinctive Middle-Eastern flavour. Ready-to-eat, mixed dried fruit is easy to obtain at supermarkets and adds a naturally sweet taste to the risotto. This recipe uses sunflower seeds, which are an excellent source of nutrients, including iron, and vitamins B and E. Choose unsalted nuts for this dish, such as peanuts, cashews and pine nuts. This nutritious main course is especially suitable for vegetarians, but it also goes well with lean ham, chicken and turkey. Any leftovers are excellent served cold and tossed in a little French dressing.

10oz (275g) Italian easy-cook brown rice
9oz (250g) packet ready-to-eat dried fruit salad
5 celery sticks
1 large onion
2 tbsp groundnut or sunflower oil
1/2oz (15g) butter
1 tsp ground cinnamon
1 tsp ground ginger
Salt and freshly ground black pepper
2 tbs fresh coriander
5oz (150g) mixture of sunflower seeds and nuts.

Roughly chop the fruit salad. Trim and roughly chop the celery stick. Peel and finely chop the onion. Heat the oil and butter in a large pan until the butter melts. Add the onion and celery and cook over a gentle heat, stirring frequently, for 8 minutes, until the vegetables are soft and golden, but not brown.
Add the chopped fruit, and 11/2 pints (850ml) of water. Bring to the boil, then cover the pan and simmer for 10 minutes.
Add the rice, ground cinnamon and ginger. Season to taste with salt and freshly ground black pepper, and stir to mix thoroughly. Cover and cook over a low to moderate heat, according to the time on the rice packet instructions, until the rice is cooked and all of the liquid has been absorbed.
Chop the fresh coriander, Fold in the sunflower seeds and nuts, and half the coriander. Taste and adjust the seasoning, then transfer the risotto to a serving bowl and sprinkle with the remaining coriander. Serve immediately.

~~~~~~~~~~ Enjoy! ~~~~~~~~~~

Good luck! _;-)

*** Brown rice - as brown rice is unpolished, the bran layer is left intact. It is more filling and nutritious than white varieties because of the vitamins and fibre contained in the rice husk. It may sometimes take longer to cook.
***White rice - This is polished to remove the bran and wheatgerm. There are several types, the most popular being easy-cook. Try basmati with curries and short-grain arborio rice for Italian risottos.

Answer 2

Basic answer-same as with white. If you search it there are recipes. Long-winded answer-Just use broth ( beef, veggie, chicken) instead of water to cook your rice-- 1 part rice to 2 parts liquid. When someone first said this 1 part to 2 parts thing, I didn't get it. What it means is that you can use any container (mug, plastic storage container, glass) filled with rice and pour it into the pan, then fill the same container two times with the liquid of your choice and add to pan. Cover. Bring to a boil. Reduce to simmer. Keep covered. Check occasionally to monitor level of liquid yet to be absorbed. Maybe give a stir. Once liquid is absorbed, add desired amount of grated cheese. Stir. You can add sauteed onion and/or garlic at the beginning before adding rice to pan. I added diced cremini mushrooms last time. Thought about adding carrots. Let your imagination be your guide.

Answer 3

I use brown rice instead of white in all my recipes. I make no changes in the recipes and they seem to come out just fine.

Risotto

1/4 cup finely chopped onion
2 tablespoons butter
3 cups chicken or beef broth
1 cup rice
1/2 teaspoon salt
dash pepper

In medium sauce pan cook onion in butter until onion is tender, but not brown. Stir in broth, rice, salt and pepper. Bring to a rolling boil, reduce heat to low and cover with tight-fitting lid. Continue cooking 15 minutes - do not lift lid! Remove from heat and let stand covered for 5 to 10 minutes. Rice should be tender but still slightly firm. Mixture should be creamy. If necessary add a little water to reach desired consistency.

Answer 4

Same way you make it with white rice......it's all in the slow adding of liquid and CONSTANT stirring.