2 cups short-grain brown rice or risotto2 tbsp olive oil1 onion, chopped1/2 cup dry white wine or water5 cups vegetable or chicken stock1 pound of zucchini grated0.5 pounds carrot gratedGrated zest and juice of 1 lemon1/2 cup grated Parmesan cheese (Parmigiano Reggiano)1 tbsp butter or additional olive oil (optional)
1/2 cup fresh basil (optional)
Put oil in large deep skillet over medium heat. When hot add onion and cook for about two minutes. Add rice and cook for an additional 2-3 minutes until all rice is well coated with olive oil. Season with salt and pepper. Add wine or water. Stir until most liquid is absorbed. Begin to add stock until rice is covered. Continue to stir so rice does not stick to bottom. Continue to add stock as it gets absorbed into the rice.
After about 15 minutes of adding stock, mix in the grated zucchini and carrots. Continue to stir and add stock as the rice absorbs the liquid. If you run out of stock add water.
In about another 10-15 minutes rice should be close to done. Begin tasting rice for texture/crunchiness. When rice is 95% complete, mix in the butter, lemon juice and zest, Parmesan cheese and basil.
From The Food Matters Cookbook: 500 Revolutionary Recipes for Better Living By Mark Bittman
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This recipe was most recently featured in
Boston Organics Newsletter No. 17 of 2011.