Brown Rice Leek Risotto
Servings
2Serving size
about 2 1/2 cupsThis recipe can be multiplied. Leftovers are fair – reheat gently.
Ingredients
| 1 tsp. Olive oil |
| 1 medium (about l2 ounces) Leeks (cleaned and sliced crosswise into half moons) |
| 1/2 cup Brown rice (short grain) |
| 4 cups No salt added vegetable stock |
| 2 cup Water (if needed) |
| 1/4 tsp., leaves Dried tarragon |
| 2 ounce Semisoft goat cheese |
| 1/8 tsp. Salt |
| 1 to taste Black pepper |
| 1 ounce Parmesan cheese (grated) |
Instructions
Add the sliced leeks and cook over medium heat for about 5 minutes until they begin to soften.
Add the rice and stir for about 2 minutes.
Add the stock and tarragon and reduce the heat to medium-low so that the dish is simmering.
Cook for about 40 minutes, until the rice is just tender. Add more water 1/2 cup at a time as needed to let the rice cook, but when it is done there should be almost no liquid left.
Add the goat cheese, salt and pepper. Stir gently so that the goat cheese melts.
Add the parmesan and stir gently. Serve.
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Special Diet Information
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Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
Recipe Notes
I was talking about rice with a chef friend recently and the subject of how much I like risotto came up. This led to the discussion of white rice vs. brown rice and the health benefits of the latter. I had mentioned that the one place that I still use white rice is in risottos.
There is no doubt that consuming brown rice is better for you, and most folks assume that it is because of the higher fiber. That’s important, but it does appear that there is more to it. In Praise of Brown Rice »