POWERED BY

Brown Rice Risotto with Lemon and Fresh Peas

This version of risotto boasts a refreshing lemon tang complemented with seasonal spring and summer ingredients. Short grain brown rice gives this dish a slightly chewy texture and nuttier flavour than traditional risotto – a happy delight for tastebuds. Leftovers make for an appetizing lunch.

Number of servings : 6

Prep time:

Cooking time:

Type of meal : | Main Courses | Main Courses

Special diet : | Gluten free

Ingredients

6 cups gluten-free low-sodium vegetable or chicken broth
2 tbsp butter
2 tbsp olive oil
1/2 cup finely chopped shallots
2 cups sliced mushrooms (shiitake, cremini or chanterelles)
1 1/2 cups U.S. short or medium grain brown rice
1/2 cup dry white wine
1 cup fresh peas (or frozen peas, thawed)
1 tbsp grated lemon zest
1/2 cup fresh grated Parmesan
1/4 cup fresh chopped parsley

Directions

  1. Heat the broth in a medium saucepan over medium heat to maintain a simmer. 
  2. In a large saucepan, heat the butter and oil over medium heat until butter is melted, about 1 minute. Stir in the shallots and cook until translucent but not browned, about 5 minutes. Stir in mushrooms and cook until golden, about 5 minutes. Sprinkle with salt and pepper.
  3. Add rice, stirring until all grains are coated and translucent around the edges, about 3 minutes. Add the wine, scraping any brown residue from the bottom of the pan and cook, stirring often, until most of the liquid has been absorbed, about 2 minutes. 
  4. Cook the rice, stirring often, and adding 1 cup (250 mL) of the simmering broth at a time (stirring until almost all the broth has been absorbed before adding more – this is what produces the creamy texture) until the rice is al dente, about 45 minutes. If needed, add up to 1 cup (250 mL) extra broth if rice is too thick. Stir in the peas with the last addition of broth. 
  5. Remove from heat and stir in the lemon zest, Parmesan and parsley. Let sit covered for 10 minutes before serving in warmed bowls or plates with additional Parmesan and fresh cracked pepper, if desired. 
  6. Tip: Add some chopped nuts to this simple vegetarian dish to boost protein.

 

Nutritional information:

Brown Rice Risotto with Lemon and Fresh Peas
Print Recipe
Brown Rice Risotto with Lemon and Fresh Peas
Print Recipe

More From Reader’s Digest

  • Wine-Infused Meat RagoutWine-Infused Meat Ragout Number of servings : Prep time: Cooking time: Type of meal : | Main Courses | Main CoursesSpecial diet : Ingredients1 tbsp (15 mL) extra-virgin olive oil 2 oz (60 g) pancetta or bacon, […] Posted in
  • Wild Rice Apple SaladWild Rice Apple Salad Apple, celery and roast sunflower seeds pep up this nutty-flavoured salad. Posted in
  • Saffron OilSaffron Oil One of the oldest and most popular spices in the world, saffron is known for its colour, flavour, smell and health benefits. Posted in
  • Asian Noodle Hot PotAsian Noodle Hot Pot Number of servings : Prep time: Cooking time: Type of meal : | Main Courses | Main CoursesSpecial diet : Ingredients5 1/4 cups (1315 mL) reduced-sodium chicken broth or ­vegetable […] Posted in
  • Creamy Seafood ChowderCreamy Seafood Chowder Filled with bold and rich flavours, pair this creamy seafood chowder with Tom Gore Vineyards Chardonnay. Posted in
  • Grilled Fingerling Potatoes and Cabernet KetchupGrilled Fingerling Potatoes and Cabernet Ketchup Tom Gore Vineyards wines are a work of passion from second-generation Sonoma County grape farmer Tom Gore. In celebration of the farmer’s lifestyle, Tom and his longtime friend, Chef […] Posted in