Meat and Mushroom Brown Rice Risotto
Short-grain rice is the perfect rice type to cook risotto. By cooking it using brown rice, it would be more nutritious, and you don’t have to worry about brown rice’s firm texture. Adding shimeji mushroom is also a perfect match to brown rice because it has a nutty flavor once it’s cooked.
Ingredients
- 300 g Brown Rice (uncooked short-grain)
- 4 tbsp Olive oil
- 50 g Onion (minced)
- 4 cups Chicken or vegetable broth (warmed)
- 1 cups White wine
- 1 Sweet potato (cut)
- 1 g Beef meat (sliced)
- 1 g Shimeji mushroom (replaceable with shiitake mushroom)
- 1 cup Parmesan cheese (grated)
- Salt, pepper (to taste)
- Raw spinach optional (for dressing)
- Lemon zest optional (for dressing)
Instructions
- Heat olive oil in medium/large pan in medium heat. Add onion and sauté for several minutes until soft (not brown).
- Add brown rice and minced garlic, sprinkle some salt and stir for several minutes until the rice coated with oil.
- Add white wine and stir until it is absorbed completely (around 1 minute).
- Pour 1/2 chicken or vegetable broth and stir evenly. Repeat this step 4 times until all broth is absorbed completely to the rice. This may take 30-40 minutes.
- Add cut sweet potato into the pot with rice and let it cook together with the rice.
- At the last 20 minutes of the rice cooking, prepare the meat and mushroom. Warm up 2 tablespoons of olive oil in another pan. Add the sliced meat and shimeji mushroom with a pinch of salt and pepper. Stir it occasionally until dark brown and soft.
- Back to the rice. After nicely absorbed, reduce the heat and stir the rice with adding parmesan cheese and lemon zest. Add salt and pepper to taste.
- Serve the hot, creamy risotto in a plate. Put the meat and mushroom above the risotto and garnish it with parmesan cheese.