27 Dec Brown Rice and Mushroom Risotto
Servings: 4
Estimated Total Prep Time: 60 minutes
NUTRITIONAL INFO (per serving)
Calories: 541
Total Protein: 17 grams
Total Carbs: 72 grams
Total Fat: 21 grams
Saturated Fat: 7 grams
Total Fiber: 3 grams
INGREDIENTS
1 ½ cups uncooked brown rice
½ pound cremini mushrooms
1 shallot, diced
2 cloves garlic, finely diced
2 tbsp extra virgin olive oil
4 ounces chicken or vegetable stock (low- or no-sodium, box or can)
¼ cup grated Parmesan cheese
4 ounces of goat cheese (chevre-style)
1 sprig thyme, leaves removed from stem
Salt and pepper to taste
PREPARATION
Cook brown rice per the bag’s directions, approximately 40 minutes. Remove from heat and keep covered 10 minutes. Clean mushrooms with a damp paper towel and cut into quarters. Dice shallot and garlic.
Heat a large sauté pan on medium-high heat. Coat the bottom of the pan with olive oil. Add mushrooms and cook until edges are golden brown. Lower heat to medium and add shallot and garlic. Season with salt and pepper.
Add all of the rice and toss. Cook for 2 minutes, tossing rice mixture to avoid sticking to the pan. Add chicken or vegetable stock and stir. Cook for 2 minutes until stock has been mostly absorbed. Fold in Parmesan cheese and remove from heat. Season with salt and pepper to taste.
Distribute equally into four bowls and top with crumbled goat cheese and thyme.