Long-Grain Risotto

Long-Grain Risotto

Packed with taste and flavor

  • 1 c Arrowhead Mills Long Grain Brown Rice
  • 2 Tbsp Hain Pure Foods Canola Oil or Spectrum Naturals Canola Oil
  • 1 onion, chopped
  • 1 clove garlic, minced
  • 3 Tbsp minced parsley
  • 1/2 tsp dried rosemary, crumbled  (optional)
  • Pinch of saffron
  • 2 c water
  • 1/2 c grated Parmesan cheese
  1. Rinse the rice, and drain well.
  2. Heat the oil in a large nonstick skillet over medium heat, and sauté the onion and garlic until golden. Add the rice, and cook for 3 minutes, stirring constantly. Each grain should be golden.
  3. Mix the parsley, rosemary, and saffron in the water. Pour 1/2 cup into the rice mixture. Cover and simmer gently. Gradually add the remaining 1 1/2 cups water as the liquid is absorbed. Just before the rice is done, about 15 to 20 minutes, add 1/4 cup of the cheese. When the cheese is melted through, remove from the heat. Top with the remaining 1/4 cup cheese.