Wild Rice & Vegetable Risotto
The wild rice adds a nutty texture to traditional creamy risotto. Omit topping with Parmesan Cheese to make dairy-free.
5 cups gluten-free chicken broth (Check label for allergens)
1 tablespoon olive oil
1 tablespoons water
2 large shallots, chopped
4 garlic cloves, minced
¼ cup of carrots, chopped very fine
½ cup wild rice, uncooked
1 cup of Arborio rice
½ cup of red bell pepper, seeded and diced
½ cup of corn kernels (if using canned – drain well)
Parmesan cheese, coarsely shredded (Omit for dairy free)
Salt and pepper, to taste
Place the chicken broth in a large pot and bring to a boil, then reduce heat to a slow, steady simmer. Let sit, since you will be adding the broth a little at a time during the preparing of the risotto.
In a large saucepan, heat the tablespoon of olive oil over medium heat. Next add in the water, shallots, garlic and the carrots. Cook for about 5 minutes, while stirring, until the carrots are slightly tender and the garlic is browned. Next add the wild rice and stir to combine all. Finally, add ¾ cup of the simmering chicken broth to the saucepan. Cover, reduce heat to a simmer, and cook for 15 minutes.
Add in the Arborio rice, while gradually adding in another ¾ cup of chicken broth. Bring to a simmer for a second time. When the stock is completely absorbed, add in another ½ cup, and stir constantly, while bringing it back to a simmer again.
Repeat the process of adding ½ cup of chicken broth at a time until all is added (it will take about 30-40 minutes). Towards the last few additions of broth, add in the bell pepper and the corn kernels. Continue to cook until all of the broth is absorbed and the rice is creamy and soft.
Top each dish with coarsely shredded Parmesan cheese (omit for dairy free) and season with salt and pepper.
Serve hot.
Serves 6-8.
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