Brown Rice Mushroom Risotto Great for Baby-led weaning
This risotto is creamy, nutritious and great for baby-led weaning. it uses brown rice which is much healthier than white rice.
Ingredients
- 4 cups cups precooked brown rice
- ½ tbsp stick of butter
- 1 cup parmesan cheese
- 1 lb mushrooms chopped (whichever you prefer)
- 2-3 cups chicken stock
- 1 onion chopped
- Canola oil enough to saute the onion & mushroom
- Cilantro for garnish
- black pepper to taste
- Garlic to taste
Instructions
- Put some canola oil in a pan Sautee the chopped onion until the onion begins to look translucent
- Add the butter to the pan and let it melt.
- Add the chopped mushroom until mixed. Let it saute in medium-high heat for about 4 minutes.
- Put your precooked brown rice in the pan and stir until everything is mixed together.
- Lower the heat to medium and add in your chicken stock. Keep adding chicken stock until the rice is just covered with liquid.
- Bring to a low boil. Add salt and pepper to taste.
- Add the cheese by spreading it to cover the surface of the rice. Let it melt and mix it into the rice.
- Serve and garnish with cilantro
Notes
This recipe uses pre-cooked brown rice. This makes it quicker to prepare. You can cook the brown rice the day before or an hour before.
To make brown rice
- Use one cup of brown rice to 2 cups of water.
- Cook on high (uncovered) until all the water has been absorbed and the rice is soft.
- Add a little water if the rice isn't soft enough to your liking.