Peppery Brown Rice Risotto
If you avoid alcohol, replace the wine in this recipe with ¼ cup Vegetable Stock (page 29).
INGREDIENTS | SERVES 8
2 medium leeks
1 small fennel bulb
3 tablespoons butter, or vegan margarine, such as Earth Balance
2 cups short-grain brown rice, rinsed and drained
½ teaspoon salt
2½ cups water
¼ cup white wine
¾ cup Fontina cheese, grated, or vegan cheese, such as Daiya Mozzarella Style Shreds
1½ teaspoons freshly ground or cracked black pepper
Cut the leeks into quarters lengthwise, and then slice into ½" slices; wash thoroughly, drain, and dry.
Clean the fennel. Trim the fronds from the fennel, chop, and set aside. Dice the bulb.
Melt the butter in the pressure cooker over medium heat. Add the leeks and fennel bulb; sauté for 1 minute or until the leeks begin to wilt.
Add the rice and stir-fry into the leeks until the rice begins to turn golden brown. Stir in the salt, water, and white wine.
Lock the lid into place and bring to high pressure; maintain pressure for 20 minutes. Remove from the heat and allow pressure to release naturally for 10 minutes. Quick-release any remaining pressure. Remove the lid.
Fluff the rice with a fork. Stir in the cheese, fennel fronds, and pepper. Taste for seasoning and add additional salt if needed.
Calories: 280 | Fat: 9g | Protein: 7g | Sodium: 250mg | Carbohydrates: 46g | Fiber: 4g
Fontina is an Italian cheese with a mild flavor that is creamy and melts easily. Mozzarella is a more common alternative to fontina in this recipe.