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
4. Fall concert to celebrate MUW choral program ENTERTAINMENT
5. Out and About for the week of September 28, 2014 ENTERTAINMENT