Healthy(er) Risotto

Risotto is a tasty italian rice dish that is traditionally made with aborio and cannolini rice. Aborio and cannolini are preferred because they are starchier and they give the dish a creamy texture, but in this version I went with the healthier and less starchy brown long grain rice, which is a little bit healthier than traditional risotto. The results? A tasty, nutty, good-for-you side dish that's good enough to be the main course.

WARNING: Before you contemplate making risotto, make sure you have set enough time aside! Risotto is like a small child and requires lots of stirring for up to 2 hours!

Brown Rice Risotto

Makes approx. 4 cups

Ingredients

2 tbsp. olive oil

1/2 onion

2 cups of brown rice

6 cups of chicken stock

salt & pepper to taste

parmesan, grated on top (optional)

Protocol

1. Place a heavy saucepan over low heat and olive oil. Once the olive oil has heated up to the point that it moves around easily around the pan add the onion.

2. Once the onion becomes transparent add the 2 cups of brown rice to the pan. Keep the rice moving in the pan. This will toast the rice and give it a nice nutty flavor.

3. After 5 minutes you can add 2 cups of chicken stock and start stirring! You will want to continue stirring until the rice is nearly completely absorbed, and then repeat with another 2 cups of chicken stock, and then with the final 2 cups of chicken stock.

4. Once you have completely absorbed all of the chicken stock and the rice is al dente (if rice is not al dente and is still uncooked add more stock) remove your sauce pan from the heat source and add salt and pepper to taste & garnish with grated parmesan.