Although traditional risottos use refined arborio rice, you can achieve excellent results in this oven-baked version with short-grain brown rice and take advantage of its whole-grain benefits.
1 ounce dried porcini mushrooms (11/2 cups)
11/2 cups hot water
4 teaspoons olive oil, divided
1 cup sliced leek (1 medium)
1 cup short-grain brown rice
2 cloves garlic, minced
1 tablespoon chopped fresh thyme or 1 teaspoon dried
1/2 cup dry white wine
3 cups reduced-sodium chicken broth
4 ounces cremini or baby bella mushrooms, wiped clean, stem ends trimmed, quartered
1/2 cup freshly grated Parmesan cheese
1/4 cup chopped fresh parsley, divided
2 teaspoons balsamic vinegar
1/4 teaspoon salt, or to taste
Freshly ground pepper to taste
Combine porcini and water in a small bowl. Let stand for 30 minutes. Strain, reserving the liquid. Rinse the mushrooms well under cool water; drain and chop finely. Strain the reserved liquid through a coffee filter or paper towel to remove any sand or dirt. Set aside.
Meanwhile, preheat oven to 425Â°F.
Heat 2 teaspoons oil in a Dutch oven or ovenproof deep saute pan over medium heat. Add leek and the porcini; cook, stirring often, until leek is tender, 2 to 3 minutes. Add rice, garlic and thyme; stir to coat well. Add wine and cook until almost all evaporated, 2 to 4 minutes. Add the reserved porcini liquid and chicken broth. Bring to a boil.
Cover the pan and place in the oven. Bake until the rice is just tender but still has a little resistance and the risotto has a creamy consistency, 40 to 50 minutes. If it seems soupy, place on the stovetop over medium heat and simmer for a few minutes, stirring, until risotto reaches desired consistency.
While the risotto is baking, heat the remaining 2 teaspoons oil in a nonstick skillet over medium-high heat. Add fresh mushrooms and cook, stirring occasionally, until tender and browned, 5 to 7 minutes. Remove from the heat.
When the risotto is ready, stir in the mushrooms, Parmesan, 2 tablespoons parsley, vinegar, salt and pepper. Sprinkle remaining parsley on top and serve immediately.
Makes 4 servings, 1 cup each.
Per serving: 336 calories; 9 g total fat (3 g sat, 4 g mono); 8 mg cholesterol; 45 g carbohydrate; 14 g protein; 4 g fiber; 694 mg sodium…sodium level appears high. Try using a salt substitute and sodium free broth. Ask your Dr. about an appropriate sodium level.