Veggie Risotto

OK, I'm going to be the heretic here.  I like white rice.  I like brown rice too, but sometimes I just want those starchy white grains, specifically arborio or jasmine.  
As long as the vast majority of one's carbohydrate consumption is whole grains and non-starchy vegetables, why not enjoy the occasional white rice dish without guilt? 

If you've ever ordered risotto in a good restaurant, you know that it’s a masterpiece of slightly al dente rice in a sea of creamy deliciousness, often enhanced with vegetables, fish or seafood. And, if you've actually cooked risotto at home – or even if you just read cookbooks and let others do the cooking – you know that the rice usually recommended to use for risotto is arborio rice, a short-grain white rice.  
I don't think any substitutes will do and here's why;

Because arborio rice undergoes less milling than ordinary long grain rice, it retains more of it's natural starch content.  Cooking releases this starch giving risotto it's yummy creamy consistency..

Amazingly, a pound of Arborio rice can absorb up to six cups of liquid without becoming mushy!



So here is how I made it...First, chop up all the veggies..like this or however you prefer..

 Saute the onion, shallots, pepper, zucchini, and mushrooms in about 2 tablespoons of grass fed butter until golden...(I did my mushrooms separate)

In the meantime, heat up your Bone Broth or Chicken Broth so that it is lightly simmering.

Add the rice to the cooked vegetables and cook, stirring, until the kernels start to crackle, about 1 to 2 minutes. 
Stir in the wine and let simmer, stirring often, until all of the liquid is evaporated, about 2 to 4 minutes.

Next, stir in 1 cup of the hot bone broth or stock and simmer gently, when the bone broth or stock has been absorbed, add another cup and continue like this for 18-20 minutes of cooking time.  

When the rice is done, remove from the heat and 
stir in the cheese and add salt to taste.
Remove from the heat, cover and wait about 2 minutes or so before serving.

Ingredients-

12 oz. Arborio Rice
4 cups heated Chicken Bone Broth or Stock
1 medium Organic Onion (chopped)
1 Organic Shallot (chopped)
1 medium Organic Zucchini (chopped)
1 medium Organic Yellow pepper (chopped)
2 cups Organic Mushrooms (any variety) 
4 oz. Dry white wine
1/4 cup Organic Cream Cheese (or you can use cream)
1/4 cup finely grated Organic Parmesan cheese
Salt to taste..I use Pink Himalayan and or Maldon's 


Enjoy!


Sandy V.