January 9, 2013 10:11:02 AM
I'm always searching for ways to make a healthier version of risotto, one of my favorite winter Italian dishes.
Risotto traditionally is made with starchy white rice. That starch is essential to producing a creamy, thick risotto. But I wanted a whole-grain version. Trouble is, brown rice doesn't release nearly as much starch during cooking, so substituting it often produces risotto that is thin and uninspiring.
It took me a few attempts, but I eventually figured out how to have my whole grains and my thick and creamy risotto. And it was simple. I just needed to add starch.
CREAMY BROWN RICE RISOTTO TWO WAYS
Start to finish: 40 minutes (20 minutes active)
1 cup short grain brown rice (or brown sushi rice)
2 cups water
1/2 tablespoon olive oil
3 ounces prosciutto, chopped
1 tablespoon minced fresh rosemary
1 medium yellow onion, finely diced
1 pound Brussels sprouts, quartered AND 1 firm tart apple, peeled and diced
1 pound asparagus, trimmed and cut into 2-inch pieces AND 1/2 cup oil-packed sliced sun-dried tomatoes (drained)
1/2 cup white wine
1 1/2 cups low-sodium chicken broth, room temperature
1/2 tablespoon cornstarch mixed with 1 tablespoon water
1/2 cup grated Parmesan cheese
Salt and ground black pepper, to taste
Purchased balsamic glaze, to serve
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