Brown rice risotto
Features: Dairyworks Grated Parmesan
1 Tbsp butter
1 brown onion, diced
3 cloves garlic, crushed
3 1/2 cups vegetable stock
1 1/3 cups medium grain brown rice
1/3 cup lite cream cheese
1/4 cup white wine (optional)
1/2 Tbsp soy sauce
1 cup Dairyworks Grated Parmesan
1/3 cup sliced sundried tomatoes
80g baby spinach
2 Tbsp toasted pinenuts
1 Tbsp butter
400g portobello mushrooms, sliced
2 cloves garlic, crushed
1/2 tsp dried thyme
Preheat oven to 200ЉC fan bake. Melt butter in large pot on medium-heat. Add onion and
garlic and cook, stirring occasionally, until tender (about 5 minutes). Pour in stock,
increase heat to high and bring to the boil.
Meanwhile, rinse rice under cold water then add to a large lidded casserole dish. Pour in
stock and vegetable mixture, place the lid on and bake for 50 minutes.
Check that stock has been absorbed and rice is tender. If not, cook for a further 10
minutes (add more stock or water if needed). Add cream cheese, wine (if using), soy
sauce and two thirds of the Dairyworks Grated Parmesan. Beat in with a wooden
spoon, until well blended and creamy. Stir in sundried tomatoes and spinach. Season
with salt and pepper to taste. Divide between warmed serving bowls and top with cooked
mushrooms, remaining parmesan and pinenuts.
Melt butter in a large frying pan on medium heat. Add mushrooms, garlic and thyme. Pan
fry for 5-10 minutes, until mushrooms are browned and tender.