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Creamy Carrot Brown Rice Risotto


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  • Author: Betty Davies
  • Total Time: 65 minutes
  • Yield: 4 servings 1x

Description

A healthier version of a classic Italian dish


Ingredients

Scale
  • 1 cup brown rice
  • 2 cups water
  • 3 medium carrots, sliced
  • 1 tablespoon extra virgin olive oil
  • 1/2 onion, finely chopped
  • 2 cloves garlic, chopped
  • 1 teaspoon tarragon
  • 1 teaspoon basil
  • 1 teaspoon thyme
  • 1 cup vegetable or chicken stock
  • 1/4 teaspoon sea salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 tablespoon butter (optional)
  • 1/4 cup freshly grated Parmesan (optional)

Instructions

  1. In a medium saucepan, add the brown rice and water.  Bring to a boil.  Cover and reduce to a simmer.  Cook until the rice is just tender, 40-45 minutes.  Alternatively, you can use your rice cooker and set the timer for 45 minutes.  Drain any excess water and set aside.
  2. Meanwhile, steam the carrots until they are tender.  In a blender or food processor, process until smooth.  You should have about 2/3 cup.  If you have a little more or less, that’s okay.  Set aside.
  3. Heat the oil in a large skillet over medium to medium-high heat.  When the oil is hot, add the onion and cook 8-10 minutes, until soft and just starting to brown.   Add the garlic, tarragon, basil, thyme, salt, and pepper and stir for about 45 seconds.
  4. Add the rice, broth, carrot puree, and simmer on low heat for about 5 minutes, until some of the liquid has evaporated and you have a creamy-looking rice.  Remove from the heat and stir in the butter and Parmesan cheese.  Taste and add additional salt and pepper if you prefer.
  • Prep Time: 5 minutes
  • Cook Time: 60 minutes
  • Category: main meal / side dish
  • Cuisine: Italian

Nutrition

  • Serving Size: 1 serving
  • Calories: 144
  • Sugar: 4.5g
  • Sodium: 226mg
  • Fat: 5g
  • Carbohydrates: 24.2g
  • Protein: 2.25g