Brown Rice Artichoke Risotto
serves 4
Ingredients:
2 Tbsp Olive Oil
1 Tbsp Soy Butter
1/2 cup chopped Shallots
1 Garlic Clove, minced
1 1/2 Cups Short Grain Brown Rice
1/2 Cup White Wine
6 Cups Low Sodium Chicken or Vegetable Broth
1 teaspoon Sea Salt
1 6.5 ounce jar artichoke hearts, drained, rinsed & drained again
3 Tablespoons Freshly Chopped Parsley
**3/4 Cup Grated Parmesean reggiano (optional garnish)
Method:
1. In a deep soup pot, over medium flame, heat oil and soy butter to melted.
2. Stir in Shallots and Garlic Clove, stir around about 3 minutes until they are soft and translucent
3. Reduce heat to low and stir in Rice and keep stirring about 3 - 5 minutes until rice is coated
4. Pour in white wine and stir. Allow to cook until wine is evaporated
5. Pour in Broth 1/2 Cup at a time and stir every few minutes until the liquid is almost completely absorbed.
6. Repeat pouring in broth 1/2 cup at a time allowing each cycle to absorb before pouring in the next 1/2 cup. Continue until you have only 1/2 cup of broth left.
7. Chop the artichoke hearts and stir into the rice with the last measure of broth.
8. Turn off the heat (should still be liquidy) and stir in parsley.
9. Serve immediately with optional Parmesean in a side bowl for table service.
Generously provided by Patricia Clark Catering! Thank-you Patty!