Sunday, May 1, 2016

Brown Rice Risotto with Chorizo, Kale, and Beans

Yes, you can make a passable risotto using brown rice, and doing it in the pressure cooker cuts the cooking time to make it quite reasonable. Feel free to substitute spinach or whatever local greens you can find this time of year.

2 Tbsp butter
2 medium shallot or 1 small onion, minced
1 1/2 cups short grain brown rice
3 1/2 cups chicken (or veggie) stock, warm
1 lb chorizo, sliced or crumbled
4-6 cups chopped kale
1 1/2 -2 cups cooked cannelini
 Salt and pepper to taste
3 ounces goat cheese

Melt the butter in the pressure cooker. Add the shallot or onion and saute over medium high heat for 2-3 minutes. Add the rice and saute for another 2 minutes or so. Add the warm stock and stir. Cover and lock the pot and bring to pressure. Cook on high pressure for 15 minutes, then release pressure. Stir the risotto. If needed, continue to simmer over medium low heat, stirring frequently, until any remaining liquid is absorbed and the rice reaches the desired consistency.

While the rice cooks, brown the chorizo in a large skillet. When cooked through, add the kale and saute until tender. Stir in the beans. Add salt and pepper to taste and remove from heat.

When the risotto is done, stir in the goat cheese. You then have a choice: either stir the chorizo, kale, and beans into the risotto, or serve over top of the rice.

Serves 4-5.

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