Cook Brown Rice Risotto

 Brown Rice Risotto

Ingredients: for 2-3 people

• 150 grams of brown rice
• 100 grams mixed mushrooms
• 2 spring onions
• 1 red onion
• 1 clove of garlic
• 150 grams of organic chicken
• 1 (vegetable) bouillon cube (choose sugar-free variant)
• 75 grams parmiggiano, grated
• freshly ground pepper
• 1 tablespoon coconut oil or olive oil

Coconut Oil

+Preperation:

Put a large pan of water on the fire, and crumble the stock cube. Bring the water to a boil. Then chop the red onion, and chop the garlic.

In a big saucepan, heat the oil. Fry the onion and garlic until they are slightly soft. Add the rice.. Then add three to four spoons from the boiling stock  (I usually use a tablespoon). Let the rice simmer, while stirring. Once the rice boils slightly dry, add another scoop broth. Repeat this process for about 15 minutes. Meanwhile, chop the spring onions into rings and the chicken into cubes. Bake the chicken in a frying pan with some oil.

After the rice in the frying pan has simmered for about 15 minutes you can add the mushrooms. Let this boil for yet another 5-10 minutes. If necessary, add some broth, or if it's to moist, let it cook a bit drier. Taste the rice if it is cooked, then add the chicken cubes and half the parmiggiano and spring onions. Mix and stir this into the risotto.

Put the remaining spring onions and parmiggiano to sprinkle it on a plate. Season with Season it with freshly ground pepper. Eat the rice while it is. Still very hot Enjoy!