This lactose-free creamy brown rice risotto recipe, made with LACTAID®, is adapted from Melissa D’Arabian's new book, SUPERMARKET HEALTHY. We use instant whole-grain brown rice in this recipe to cut the preparation time in half! Try stirring in rotisserie chicken or browned ham to turn this side dish into a main course.
2 teaspoons unsalted butter or canola oil
1 medium yellow onion, finely chopped
1 teaspoon kosher salt
1 1/3 cups instant whole-grain brown rice
1 1/2 cups low-sodium chicken broth
2/3 cup <a href="/products/lactaid-milk/lactaid-reduced-fat-2-milk">LACTAID® 2% Reduced Fat Milk</a>, plus more if needed
1/3 cup grated Monterey Jack cheese*
- Melt the butter in a large skillet over medium-high heat. Add the onion and salt and reduce the heat to medium. Cook, stirring occasionally, until the onion is soft, 4 to 5 minutes
- Stir in the brown rice, reduce the heat to medium-low, then add the broth 1/2 cup at a time, stirring between each addition and waiting to add the next addition until most of the liquid is absorbed (but the skillet is not dry—when you drag a spoon through the rice and liquid, the spoon should leave a trail that doesn’t fill in immediately). Once all the liquid is added, after about 10 minutes, add the LACTAID® milk and continue to cook until the rice is just al dente in the center, about 4 minutes. If the risotto seems dry, add an additional tablespoon or two of LACTAID® milk or water.
- Turn off the heat and stir in all but 2 tablespoons of the cheese. Transfer the rice to a bowl and serve sprinkled with the remaining cheese and serve.
*Note: 1/3 cup grated Monterey Jack cheese provides less than 0.5grams of lactose. Reprinted from Supermarket Healthy: Recipes and Know-How for Eating Well Without Spending a Lot. Copyright © 2014 by Melissa d’Arabian. Photographs © 2014 by Tina Rupp. Published by Clarkson Potter, an imprint of Random House LLC.