Inspired by a Martha Stewart recipe I saw on Pinterest, I decided to make a whole-grain vegan version, in my trusty pressure cooker. The thing about making risotto with brown rice is, it just isn't as starchy as white arborio rice, so the result can be more soupy than creamy. To combat this, I added brown rice flour, to create a roux, and make the finished texture more like traditional risotto.
Pressure Cooker Lemon Asparagus Brown Rice Risotto (serves 4)
1/4 Cup Olive Oil
1 Shallot, chopped (a small onion also works)
1 1/2 Cups Short Grain Brown Rice
1 1/2 TB Brown Rice Flour (all-purpose flour also works in a pinch)
1 Cup White Wine (or broth)
4 Cups Vegetable Broth
1 Pound Asparagus, cut into 2" pieces
1 Cup Chickpeas, drained (canned or cooked)
1/4 Cup Nutritional Yeast (or Parmesan Cheese)
Juice of half a lemon
Zest of half a lemon
Salt & Pepper to taste
Heat olive oil in a 4 quart or larger pressure cooker over medium-high heat.
Add shallot, and cook until soft. Add brown rice, and stir until each grain is fully coated in oil.
Add brown rice flour, and mix thoroughly, to create a roux.
Add wine and stir, letting the alcohol cook off.
Add Broth, stir thoroughly, and lock lid in place.
Bring to high pressure, reduce heat, and cook at high pressure for 15-18 minutes.
Quick-release pressure and remove lid.
Stir thoroughly, and make sure to keep rice from sticking to the bottom of the pan.
Stir in asparagus and chickpeas.
Cook for 3-5 minutes more, until the rice is cooked, the sauce is thick and creamy, and the asparagus is cooked to your liking.
Remove from heat, stir in nutritional yeast (or parmesan cheese), lemon zest, lemon juice, salt and pepper.
Enjoy!
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