Are you enjoying the recent glimpses of spring? This past weekend, I tried to walk around outside as much as possible. I did all my errands on foot Friday evening, walked to the gym in the morning on Saturday, and then Chris and I walked to a late brunch at Cava Mezze in the afternoon.
It’s starting to get cold again though and the only thing that comforts me in the midst of it all, as I reluctantly pull out my pea coat again, is warm and hearty food. I recently stumbled upon Cookie and Kate’s recipe for Easy Brown Rice Risotto with Mushrooms and Fresh Oregano and could not resist making room for it to our meal plan last week! I added the fresh ingredients to my Green Grocer order–which now offers a “Build Your Own Box” option!–and excitedly waited for the delivery.
This recipe takes time. I got home late from work the night we made it, around 7:00pm, and we were eating by about 8:30pm. Prepping the rice (15 minutes) and cooking it in the oven (up to an hour) is the long part. Make sure to pay attention to the instructions for the type of rice you buy when it comes to cooking time and the amount of liquid to add. I used Sprouted Organic California Rice (a blend of three varieties) from Trader Joe’s and it cooked in about 35-40 minutes in the oven. I’m still learning how to bake rice. I used the amount of liquid recommended on the package and cooked it in the oven for about 10-15 minutes more than the instructions said it would take to cook on the stove.
The risotto was incredible! The Parmesan, white wine (I used a cheap Pinot Grigio from TJ’s), and fresh oregano all combined beautifully to become a decadent entree. This is the kind of recipe that I’m going to dream about and will most definitely make again. I think it would be the perfect dish to prepare for dinner guests.
By the way, one of my friends recently had a similar risotto at a resort in California. At the end of the preparation process, the risotto was stirred in a massive Parmesan wheel to incorporate the flavor! Very cool.