If you want to make this recipe with brown rather than white rice, you'll need to partially cook the rice in order for it to come out properly tender. You can use the recipe for baked brown rice, cutting the liquid and cooking time in half and also reducing the water in this recipe by the amount already used.
Add to a small saucepan over low heat:
Add to a dutch oven over medium-high heat:
Cook, stirring occasionally, until browned, about eight minutes. Remove from heat and set aside. Add to dutch oven:
Cook, stirring to crumble, until browned, about three minutes. Add:
Cook, stirring constantly, one minute. Reduce heat to medium. Add:
Cook, stirring constantly, one minute. Add:
Cook, scraping pan to loosen browned bits, until liquid is nearly absorbed. Add:
Cook, stirring constantly, until liquid is nearly absored, about two minutes. Add:
Cook, stirring constantly, until liquid is nearly absorbed. Repeat the previous step until entirety of chicken broth is added. Remove dutch oven from heat and add:
Stir until spinach wilts. Top with
Recipe adapted from Cooking Light, January 2012
recipe/sausage and mushroom risotto.txt ยท Last modified: February 10, 2012 by Dave Leach
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