Rice is back in stock and we have a new supplier of brown and white rice from Randall Organic in Murrami, NSW. This recipe uses brown rice to make a delicious baked risotto. It’s a great hearty meal for the cooler months here in Melbourne.
Recipe adapted from Milk To Meals, by Luka McCabe and Carley Mendes.
Ingredients
3 tbsp olive oil
1 leek, finely chopped
4 garlic cloves, finely diced
5 cups bone broth or chicken stock
1½ cups medium grain brown rice
3-4 tsp coconut aminos
a few sprigs of fresh thyme
350 g mushrooms, sliced
bunch of broccolini (or head of broccoli), roughly chopped
40 g butter
Salt & pepper to taste
Goats feta and chopped parsley to serve
Method
Preheat oven to 180 degrees celsius.
Heat 1 tbsp olive oil and half the butter in a medium sized heavy pot over medium heat.
Add leek and cook until softened, then add garlic and cook for a further minute or so. Add the rice, coconut aminos and thyme and stir through.
Heat the broth in a separate saucepan, then pour 4 cups over the rice to cover. Bake in the oven for approx an hour, until the rice is cooked.
Whilst the rice is cooking, heat the remaining olive oil and butter in a pan and brown the mushrooms and soften the broccolini.
Once rice is cooked, add the last cup of broth and more butter if you want it extra creamy. Then serve with the mushrooms, broccolini and feta mixed through and topped with fresh chopped parsley plus season to taste.
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