When you are looking for some easy to come by comfort food this brown rice risotto bowl is the ticket.

Using a little trick you can avoid all that stirring too.

Traditional risotto is not terrifically hard to make, but it does take some time and attention. Toast the rice, add some broth, stir until absorbed, add more broth, stir again for several minutes until absorbed, then more broth….. These two things I can wrastle up most days, but gah!, who wants to if you don’t have to? Using a simple trick, and premade brown rice, you can get the velvety creaminess with grace and ease.

Often times I make this type of recipe and “sweep the fridge” when looking for ingredients. The short end of a zucchini, the rest of an onion, some greens that are not sprightly enough to make the salad bowl- you get the idea. Just keep in mind the flavors you are layering so as not to cause dissonance.

This brown rice risotto is hearty and satisfying, but if you have other grains on hand feel free to use them (or combine leftover bits and pieces- totally ok here!)

My advice is to make up as big a batch as you can and reserve portions. I think this is also a fantastic breakfast bowl, as well as a great lunch with a side salad and maybe some tofu crumbled in.

Fragrant Brown Rice Risotto with Zucchini and Spinach

Gail Watson When you are looking for some easy to come by comfort food this brown rice risotto bowl is the ticket. Using a little trick you can avoid all that stirring… Recipe index Fragrant Brown Rice Risotto Bowl with Zucchini and Spinach European Print This

Serves: 4 Prep Time: 5 minutes Cooking Time: 15 minutes 15 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

• 2 cups cooked brown rice- either fresh or leftovers
• 2 cups shredded zucchini
• 4 cups rough chopped fresh spinach
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 2 tablespoons pesto sauce- or 1/2 cup finely chopped basil leaves
• 3 tablespoon nutritional yeast
• 2/3 cup vegetable broth
• 1 teaspoon cornstarch
• salt and pepper to taste

Instructions

Warm a large sautee pan over medium heat. Add the onions and sautee until soft, about 3-4 minutes. Add the garlic and cook one minute. Add the rice, zucchini, spinach and nutritional yeast. Cook while stirring for a couple of minutes until everything is warm and the greens are bright and wilted. Combine with broth with the cornstarch and stir into the rice mixture. Stir for 3-4 minutes until there is a glossy silky sheen to the rice. You may need to add more water depending on how dry your rice is. Stir in the pesto or basil and season with salt and pepper. Serve warm.