I sat down to eat a helping of this DELICIOUS risotto, and I realized that my camera was dead, so I took a pic on my phone. Not too bad, right?
I am doing a detox this week, so my ingredient options have been limited. This recipe almost works within the boundaries of the detox (except the use of parmesan cheese, but must I deny myself all the pleasures of life?) and it couldn’t be easier. I have made risotto the old-school way with constant stirring and sweating, and while the results were good, I was always too tired to try again.
This recipe is totally different. It’s low in fat, uses simple ingredients, and it’s very, very tasty. The trick is to use a crock pot, which just happens to be my new best friend. My best friend that does all the labor while I watch Real Housewives of DC and tool around on Facebook.
Crock Pot Mushroom Risotto with Brown Rice
1 medium-small onion, chopped
2 cloves garlic, minced
2 tablespoons olive oil
1 1/4 cup short-grain brown rice
2 cups cremini mushrooms, chopped
3 cups vegetable stock
1/4 cup balsamic vinegar (or wine if you got it)
1 teaspoon dried thyme
1 teaspoon salt
Parmesan Cheese (the good stuff – none of that canned crap).
Heat the oil in a skillet over medium heat, and cook the onions and garlic until the onions are soft (about 1 minute). Pour into a 4-quart crock pot. Add the rice, and stir to coat with the oil. Add all the other ingredients, except the parmesan. Cook for 2 hours* on High.
*Updated 10/30/11 – I have been finding that you need to cook it for 3 hours. This could be because I always lift the lid, which you are not supposed to ever do with crock pots, but I am OK with my weaknesses in the kitchen. Cook until the liquid is absorbed 🙂
When the risotto is finished cooking, stir in about 3 tablespoons of grated parmesan cheese. Garnish individual servings with shaved parmesan. Wonder over how easy and wonderful this recipe is as you take your first bite.