Southern Risotto
Serves: 2
Kirstin Bosco
1 January 1970
Based on User reviews:
51
Spice
52
Sweetness
51
Sourness
42
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
2 tbsp
Coconut Oil1.5 cups
Brown Rice (short-grain)6.5 cups
Mushroom Broth1 cup
Pea (fresh)1 tsp
Orange Zest (grated)1
SaltDirections:
1
Watch how to make this recipe
2
Melt the coconut oil in a 10-inch, high-sided saute pan over medium heat
3
Add the brown rice, stir to coat, and allow to toast, about 1 minute
4
Carefully (in case it flames) add the 1/4 cup bourbon, stirring to fully incorporate
5
Once the bourbon is mostly absorbed, add the broth, 1/2 cup at a time, stirring constantly
6
Wait until the liquid has evaporated, before adding another 1/2 cup
7
(You will have to babysit this a bit, but just be patient
8
) After you have added about 4 cups of the broth, add the broccoli, asparagus and peas
9
Continue adding the broth in 1/2 cup increments; you will notice the mixture starting to thicken
10
Stir and add the remaining broth
11
When the rice is tender, after about 45 minutes, stir in the goat cheese, orange zest, orange juice, and the remaining 1 tablespoon bourbon
12
Season to taste with salt and pepper
13
Serve immediately