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Creamy Brown Rice Risotto

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Using instant whole-grain brown rice to make a creamy risotto reduces by at least half the time it takes to make the dish. Stir in rotisserie chicken or browned ham to turn this side dish into a main course. This recipe, made using LACTAID®, is adapted from Melissa’s new book SUPERMARKET HEALTHY.

Yield: 4
Prep Time:
Cook Time:
Total Time:

Ingredients

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 LACTAID® 2% Reduced Fat Milk, plus more if needed
1/3 cup grated Monterey Jack cheese*

Preparation

  1. 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
  2. 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.
  3. 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.

Notes

*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.

Nutritional Facts

Amount Per Serving

Calories 205
Total Fat 9g
Dietary Fiber 2g
Sugars 2g
Protein 6g
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