Risotto is a satisfying winter comfort food but unfortunately there are no shortcuts to obtaining the creamy texture. This version requires three pots and enough time to diligently stand guard while it is cooking. The extra fiber and vitamins from the brown rice and vegetables versus the traditional white aborio rice and heavier amounts of butter and cheese makes for an indulgent meal that provides more nutrients and is more balancing for blood sugar levels.
Winter Brown Rice Risotto with Prawns
Prep time
Cook time
Total time
Serves: 6
INGREDIENTS:
- 400g raw shrimp, peeled, deveined and defrosted (1 standard sized bag)
- 7 cups vegetable broth
- 4 cups white mushrooms, sliced thinly
- 2 cups brown basmati rice
- 2 cups butternut squash, cooked and mashed
- 2 garlic cloves, minced
- 1 cup kale, destemmed and chopped finely
- 1 small yellow onion, chopped finely
- 1 tablespoon butter
- 1 tablespoon cold-pressed olive oil
- ½ cup parmesan, grated
- ½ cup white wine
- Sea salt and pepper to taste
DIRECTIONS:
- Place the vegetable broth in a large pot over medium low heat and bring it to a low simmer. In a large wok pan or dutch oven, heat the butter and olive oil over medium heat. Add in the onion and garlic and sautée until the onions are slightly translucent. Add in the rice and continue to sautée for 4-5 minutes, until the rice is slightly toasted and starts to stick slightly to the pan. Add in the wine to deglaze the pan and stir occasionally until the liquid is gone. Now repeat with the broth ½ cup at a time, waiting with each portion until the previous portion is almost completely cooked down and the pan is nearly dry. If the rice is not soft and creamy by the last ½ cup of broth, cover and reduce the heat to medium low for 7-8 minutes.
- In a separate pan over medium heat cook the mushrooms for 5-7 minutes, tossing occasionally until evenly cooked then add in the prawns and continue to cook for 2-3 minutes, until they are all pink on all sides.
- Stir in the butternut squash, kale and parmesan then gently fold in the mushrooms and prawns and serve warm.