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Cheese Risotto
Believe it or not, sprouted brown rice can create an authentic Italian feeling. For best results, be sure to use freshly grated Parmesan.
Ingredients for 2 servings
3/4 cup sprouted brown rice
1/2 onion
2 tablespoons Parmesan
(or other finely grated cheese)
1 stock cube
1 tablespoon olive oil
2 tablespoons white wine
Salt and pepper
1 teaspoon finely chopped parsley
Preparation
1. Finely chop the onion. Grate the Parmesan. Dissolve
the stock cube in 3 cups of hot water.
2. Heat the olive oil in a frying pan and fry the onion.
Add the sprouted brown rice and fry together until
every grain is coated with oil then add the white wine.
3. Add 1/3 of the stock and cook until the liquid is almost completely absorbed, add the remaining stock in two or three goes then simmer until the rice becomes soft.
4. Add salt and pepper and the Parmesan and mix. Serve in a dish and sprinkle with chopped parsley.
Sprouted brown rice does not expand as much as white rice and is therefore ideal for risottos. This meal can serve as a main dish or as an accompaniment for meat or fish dishes.
