Weeknight-friendly risotto gets healthier

Risotto traditionally is made with starchy white rice, this is a healthier version.
By J.M. HIRSCH Published: January 9, 2013
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I'm always searching for ways to make a healthier version of risotto, one of my favorite winter Italian dishes.

Risotto traditionally is made with starchy white rice. That starch is essential to producing a creamy, thick risotto.

But I wanted a whole-grain version. Trouble is, brown rice doesn't release nearly as much starch during cooking, so substituting it often produces risotto that is thin and uninspiring.

It took me a few attempts, but I eventually figured out how to have my whole grains and my thick and creamy risotto. And it was simple. I just needed to add starch.

Once I had that down, then I needed to add flavor. For this recipe, I came up with two variations, one with Brussels sprouts and apple, another with asparagus and tomatoes. Both are incredibly delicious.



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