Risotto A La Californiese – a delicious recipe with whole grain brown rice, lemon, chicken stock/water, white wine, olive oil, Gouda. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Heat a 12 inch skillet and add the olive oil and brown rice. The rice should cover the bottom of the skillet and not mound up. Toast the rice for about 5 minutes on medium heat. Add the zest of one lemon and its juice to the rice as it is toasting. In the meantime, heat your stock/water to a low boil and keep it warm on another burner.
2
Add the white wine and let it simmer until it is absorbed. Begin laddling in the stock/water and let the rice simmer slowly. Stir frequently and keep adding liquid. Do not let it dry out. Keep doing this until the rice is the texture you like. This can take a long time!
3
Take the aged Gouda and grate it over your rice as it continues to cook slowly. Stir it in until melted. Ecco!
405
kcal
Calories
9
g
Fat
39
g
Carbs
41
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 cup whole grain brown rice, 1 Meyer lemon, 2 cups chicken stock/water, 1/2 cup dry white wine, and more.
Yes, Risotto A La Californiese falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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