Brown Rice & Quinoa Risotto
Indulge in a heartwarming dish that is as nourishing as it is delicious: the Brown Rice & Quinoa Risotto. This recipe elegantly blends the nutty flavors of quinoa and brown rice with fresh vegetables, resulting in a creamy and satisfying meal perfect for lunch or dinner. Embrace the goodness of whole grains, vibrant veggies, and the lusciousness of cream and cheese in every comforting bite.
Ingredients
| Ingredient | Quantity |
|---|---|
| Quinoa | 250 grams |
| Brown Rice | 250 grams |
| Garlic (chopped) | 2 teaspoons |
| Button Mushrooms (sliced) | 500 grams |
| Green Bell Pepper (capsicum) | 1 (chopped) |
| Broccoli (cut into small pieces) | 100 grams |
| Vegetable Stock | 500 ml |
| Butter | 2 tablespoons |
| Cheddar Cheese (grated) | 50 grams |
| Fresh Cream | 2 tablespoons |
| Salt | To taste |
| Black Pepper Powder | To taste |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | ~350 kcal |
| Protein | ~12 g |
| Carbohydrates | ~50 g |
| Dietary Fiber | ~8 g |
| Total Fat | ~12 g |
| Saturated Fat | ~5 g |
| Sodium | ~300 mg |
Preparation Time
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Servings: 4
Instructions
To create your Brown Rice & Quinoa Risotto, start by soaking the quinoa and brown rice in water for about 10 minutes. This step helps to soften the grains and ensures a creamy texture in the final dish. After soaking, drain the grains and set them aside.
Next, heat a large pan over medium heat and add a splash of oil. Once the oil is hot, add the chopped garlic and sauté it until fragrant, taking care not to let it burn. Then, add the sliced button mushrooms, chopped green bell pepper, and broccoli florets. Sauté the vegetables for about 5-7 minutes or until the mushrooms release their moisture and the vegetables are tender. Season this mixture with salt and freshly cracked black pepper to taste, and then set it aside.
In the same pan, add the soaked quinoa and brown rice. Keeping the heat low, gradually add the vegetable stock—one ladle at a time—stirring constantly to keep the mixture loose and creamy. The risotto should not be dry or lumpy, so make sure to monitor the consistency as it cooks. This process will take about 30 minutes, and it’s essential to check for seasoning as you go.
Once the quinoa and brown rice have reached an “al dente” texture (cooked but still firm), stir in the butter and fresh cream, allowing them to melt and combine into the mixture. This will elevate the risotto’s creaminess and flavor profile, making it absolutely irresistible.
Finally, remove the pan from the heat and gently fold in the sautéed vegetables, ensuring they are evenly distributed throughout the risotto. Transfer the creamy Brown Rice & Quinoa Risotto to a serving plate, and if desired, garnish with additional grated cheddar cheese for an extra touch of indulgence.
Serve this delightful risotto hot, ideally alongside a loaf of Fennel Pesto Pull-Apart Bread for a truly satisfying meal that celebrates wholesome ingredients and flavors.
Enjoy Your Meal!
As you savor this creamy Brown Rice & Quinoa Risotto, take a moment to appreciate the medley of textures and flavors. It’s a nourishing dish that brings together the goodness of whole grains and fresh vegetables, making it an excellent choice for anyone seeking a vegetarian meal that is both fulfilling and delicious. Bon appétit!
