Name: Zucchini Chanterelle Brown Rice Risotto
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Ingredients: 1 teaspoon avocado (or olive) oil; 3/4 cup chopped onion; 2 cloves garlic, peeled & chopped; 3/4 cup brown rice; 1 1/2 cups chicken or vegetable broth; 1/2 cup water; 1 teaspoon butter; 1 clove garlic, peeled & chopped; 8 oz. chanterelle (or other) mushrooms, chopped; an 8-9 inch zucchini, chopped (about 1 1/2 – 2 cups); 1/4 cup white wine; 1/2 – 3/4 cup water; a bit of fresh rosemary, chopped fine; a bit of fresh tarragon, chopped fine; 2 oz. fresh asiago cheese, freshly shredded; 2 oz. gruyere cheese, freshly shredded

Ingredients

Scale

For the rice:

1 teaspoon avocado (or olive) oil
3/4 cup chopped onion
2 cloves garlic, peeled & chopped
3/4 cup brown rice
1 1/2 cups chicken or vegetable broth
1/2 cup water

For the mushrooms:

1 teaspoon butter
1 clove garlic, peeled & chopped
8 oz. chanterelle (or other) mushrooms, chopped
an 8–9 inch zucchini, chopped (about 1 1/2 – 2 cups)

To finish the risotto:

1/4 cup white wine
1/2 – 3/4 cup water
a bit of fresh rosemary, chopped fine
a bit of fresh tarragon, chopped fine
2 oz. fresh asiago cheese, freshly shredded
2 oz. gruyere cheese, freshly shredded

Instructions

Preheat the oven to 375 F. Heat the oil in a Dutch oven or oven-safe saute pan, then add the onion and garlic and saute until the onion is tender and translucent. Add the rice and continue to saute until the rice smells fragrant and is starting to brown. Stir in the broth and water, then cover and bake in the oven for an hour.
About 20 minutes before the hour is up, heat the butter in a frying pan, then add the garlic and saute for a few minutes until good and fragrant. Stir in the mushrooms, zucchini and chopped herbs. Cook until the mushrooms are tender and juicy. Sprinkle with your favorite seasoning mix and/or salt & freshly ground pepper.
When the rice is done in the oven, pull the pan out of the oven, stir up the rice to loosen any stuck to the pan. Then, over medium heat, stir in the mushroom mixture and chopped herbs. Then add the wine and stir until the wine is evaporated. Add 1/4 cup water and repeat, then another 1/4 cup water. Taste the rice and repeat if you think it needs more creaminess or moisture add another 1/4 cup water and stir some more.
Stir in the cheese until melted. Serve warm with extra cheese and/or snipped chives on top.

Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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