Recipes Courtesy of the USA Rice Federation.

USA Rice Federation

Brown Rice Risotto with Lemon and Fresh Peas

Brown Rice Risotto with Lemon and Fresh Peas

This version of risotto boasts a refreshing lemon tang complemented with seasonal spring and summer ingredients. Short grain brown rice gives this dish a slightly chewy texture and nuttier flavour than traditional risotto — a happy delight for tastebuds. Leftovers make for an appetizing lunch.

What You’ll Need:


6 cups gluten-free low-sodium vegetable or chicken broth 1.5 L
2 tbsp butter 300 mL
2 tbsp olive oil 300 mL
1/2 cup finely chopped shallots 125 mL
2 cups sliced mushrooms (shiitake, cremini or chanterelles) 500 mL
1 1/2 cups Tsuru Mai® brown rice or Kokuho Rose® brown rice 375 mL
1/2 cup dry white wine 125 mL
1 cup fresh peas (or frozen peas, thawed) 125 mL
1 tbsp grated lemon zest 15 mL
1/2 cup fresh grated Parmesan 125 mL
1/4 cup fresh chopped parsley 50 mL


Heat the broth in a medium saucepan over medium heat to maintain a simmer.

In a large saucepan, heat the butter and oil over medium heat until butter is melted, about 1 minute. Stir in the shallots and cook until translucent but not browned, about 5 minutes. Stir in mushrooms and cook until golden, about 5 minutes. Sprinkle with salt and pepper.

Add rice, stirring until all grains are coated and translucent around the edges, about 3 minutes. Add the wine, scraping any brown residue from the bottom of the pan and cook, stirring often, until most of the liquid has been absorbed, about 2 minutes.

Cook the rice, stirring often, and adding 1 cup (250 mL) of the simmering broth at a time (stirring until almost all the broth has been absorbed before adding more – this is what produces the creamy texture) until the rice is al dente, about 45 minutes. If needed, add up to 1 cup (250 mL) extra broth if rice is too thick. Stir in the peas with the last addition of broth.

Remove from heat and stir in the lemon zest, Parmesan and parsley. Let sit covered for 10 minutes before serving in warmed bowls or plates with additional Parmesan and fresh cracked pepper, if desired.

Makes 6 servings.

Tip: Add some chopped nuts to this simple vegetarian dish to boost protein.

PER SERVING: about  360 cal, 10 g pro, 13 g total fat (5 g sat fat), 50 g carb, 5 g fibre, 15mg chol, 350 mg sodium. %RDI: iron 10%, calcium 20%, vit A 15%, vit C 25%

Source: USA Rice Federation,

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