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Brown rice risotto

A healthy, whole grain, vegetarian risotto with oozy cheese & herbs made with brown risotto rice, blue cheese and fresh chives.
Servings: 4

Ingredients

  • 1700 ml water
  • 1 lightly heaped tablespoon vegetable stock paste
  • 1 lightly heaped tablespoon miso paste
  • 2 tablespoons olive oil
  • 1 onion diced
  • 4 cloves garlic crushed
  • 400 g brown risotto rice
  • 250 ml drinkable dry white wine
  • squeeze of fresh lemon juice
  • 30 g Parmesan finely grated
  • big handful fresh herbs I used garlic chives, roughly chopped
  • 2 knobs/30g butter cold
  • 200 g blue cheese I used Dunsyre Blue, crumbled or cubed
  • sea salt to taste
  • freshly ground black pepper to taste

Instructions

  • In a medium saucepan, gently heat the water with the stock paste and miso, keeping the stock hot until you need it. Don't let the mixture boil, as it ruins the miso.
  • Add the olive oil to a large pan and heat over medium until hot. Add the onion with a pinch of sea salt and sauté until translucent, turning the heat down and/or adding a splash of water if the onions start to catch. When almost done, add the garlic and cook until softened and very fragrant.
  • Add the rice and stir to coat the grains in the fat and aromatics. Toast the rice for a few minutes over medium-high heat, stirring very frequently to stop anything burning or sticking to the bottom of the pan. Add the white wine, stirring occasionally until it is absorbed - this will take quite a bit longer with brown risotto rice than it does with traditional white rice.
  • Add about two thirds of your hot stock, stir and cover. Simmer until al dente, about 60 minutes, stirring only once or twice as it cooks.
  • When the rice is mostly soft, with only a little bite, add 1-2 ladles more stock and stir the whole thing vigorously for a few minutes, until thick and creamy.
  • Taste to check for seasoning, but remember the salty cheese and butter is still to be mixed in. Add a good squeeze of fresh lemon juice, the grated Parmesan, herbs (reserve a little for garnish), cold butter, blue cheese and plenty of freshly ground black pepper. Stir gently to combine until the butter melts, then cover and rest for 10 minutes.
  • Serve steaming bowlfuls of nutty, salty risotto with more fresh herbs sprinkled over.