Brown Rice Pea Risotto
I have a major weakness for rice. When on a diet, I can easily let go of wheat products, but never rice. I can eat rice with my hands with as much glee as a South Indian eating his rice and sambhar.
So risotto with oodles amount of stock and cheeses are always on the table. But with the New Year resolutions kicking in to being healthy and eating right, I made my own version of brown rice pea risotto.
For me, making a healthier version often involves adding a lot more garlic, onions and herbs with less oil, and cooking them extremely well. Normal risotto calls for copious amounts of stock – here you do not need any.
Instead of cream I use regular milk (low fat), and a sprinkling of good Parmigianino or Padano cheese. I never ever use the boxed kinds (read: Kraft parmesan) – they have way too much salt.
I added in a few chopped walnuts too for some crunch and for nutrition counts.
For the brown rice, I recommend soaking in warm water for much longer than you would regular rice. This ensures even cooking. Cook the rice as per it’s instructions.
But I warn you, don’t expect this to come even remotely close to a real calorie-laden creamy risotto with Arborio rice.
With this one, you can actually feel the goodness nourishing your body and soul – and despite there not being any cream or much cheese, it does taste good and is a lot more filling than it sounds.
- 1 cup brown rice, cooked
- 1 medium onion, chopped
- 8-9 garlic cloves, minced
- ¾ cup peas, boiled
- ½ cup leeks, chopped
- ½ cup milk
- 2 tbsp olive oil
- 1 tbsp thyme
- Salt + pepper to taste
- Grated Parmesan cheese
- ¼ cup chopped walnuts
- Sauté the onions, leeks and garlic in the olive oil until fragrant and well cooked.
- Then add in the peas, thyme, salt and pepper.
- Stir in the rice, ensure each grain is well coated with the oils and seasonings.
- Pour in the milk and stir frequently until the rice has soaked up the milk and resembles a risotto.
- Add some Parmesan cheese and walnuts on top. Serve hot.