The brown rice risotto with artichokes is a delicious combination of flavors and textures. Its preparation requires attention and patience to achieve the perfect creaminess. The touch of white wine and Parmesan adds a special flavor to this comforting and healthy dish. Ideal for a comforting meal at home.
The brown rice is cooked slowly in vegetable broth with a touch of parsley, achieving a creamy texture full of flavor.
The artichokes and onions are caramelized with garlic and olive oil, creating a delicious contrast to mix with the rice.
By baking everything together with a touch of Parmesan cheese, butter, and peas, you get a comforting dish full of nuances.
A delicious way to enjoy the simplicity of homemade cooking.
Brown Rice Risotto with Artichokes
Ingredients
2 cups of Short-grain brown rice
4 cups of Vegetable broth
1 Italian parsley stalk
2 tablespoons of Olive oil
1 Garlic clove, crushed and sliced
1 Package
2 Frozen artichokes
1 pinch of Salt
½ cup of White wine
3 tablespoons of Chopped Italian parsley
2 tablespoons of Fresh Parmesan cheese
1 tablespoon of Unsalted butter
½ cup of Frozen peas
1 pinch of Pepper
Preparation
Step 1 : Wash the rice and place it in a pot along with the broth, parsley stalk, and a little olive oil.
Step 2 : Bring to a boil, cover, and then reduce the heat to cook slowly for 30 minutes.
Step 3 : Set the rice aside.
Step 4 : Preheat the oven to 375°F (190°C).
Step 5 : Heat olive oil in a saucepan, preferably with a lid.
Step 6 : Add the garlic and cook until it takes color.
Step 7 : Then add the artichokes and onions, mix well with the oil, and cook until the onion begins to caramelize, about 10 minutes.
Step 8 : Add the chopped parsley, salt, and pepper, and mix everything.
Step 9 : Deglaze the pan with white wine (or broth) and cook over high heat to eliminate the alcohol.
Step 10 : Incorporate the cooked brown rice and any remaining liquid from the pot.
Step 11 : Mix well and bring to a boil, then cook for 15 minutes, occasionally stirring, until the rice is no longer liquid.
Step 12 : Add the Parmesan, butter, and peas.
Step 13 : Bake covered in the oven for about 20 minutes, until the rice is almost al dente.
Step 14 : Let the rice rest, covered, for 10 minutes.
Step 15 : Serve accompanied by a crunchy green salad.
If you enjoyed this recipe, don't miss the next one!
Subscribe to the newsletter
