Multi-grain risotto

This recipe is derived from one in O magazine. I changed it to suit me.

2 TBL olive oil
1/2 cup chopped onion
1 or 2 cloves chopped garlic
2 cups or so veggies (see below)
1/2 cup each brown rice, barley, and wild rice
6 cups water (or stock if you have it)
1 chopped tomato or 1 can drained tomatoes
1/4 cup parmesan or other hard cheese
fresh herbs (see below)
salt & pepper to taste

Begin by adding onions to a medium high pot or large cast iron pan allowing to soften, about 3 minutes. Add garlic then veggies and cook about 5-6 minutes. I have tried squash and swiss chard for veggies in this recipe, but you can really just add whatever you have. Try asparagus, zucchini, whatever sounds good to you. Add rice and toast for about 3 minutes. Add water, salt and pepper, and bring to a boil. Turn down the heat to low and allow to simmer for about 45 minutes, partially covered, stirring occasionally. Add tomato, cheese, and herbs at the very end. Choose herbs to suit the veggies you’ve added. I used sage and basil with squash.

This is a great base recipe, you can add meat like bacon, sausage, or shrimp and any number or veggies. It is surprisingly creamy and I especially like that it’s wonderfully healthy. I made a plain batch (only onion, garlic, and variety of herbs) last night. It turned out ok, but I think adding veggies makes it creamier and of course tastier.


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