Brown Rice, Broccoli and Shrimp RisottoJun 22, 2012
This Spanish-inspired main-dish risotto is studded with plenty of shrimp, broccoli and lentils. If you happen to have sprouted lentils on hand, feel free to use them in place of the pre-cooked lentils. This is a once-in a while meal that I love to serve on a special occasion, along with a large leafy green salad. Simply omit the shrimp to make this a wonderful and complete vegetarian meal!
6 main-dish servings, about 1 1/4 cups each | Active Time: 45 minutes Total Time: 45 minutes
5 cups homemade vegetable stock (see directions below)
2 tablespoons extra-virgin olive oil
1 cup chopped onion
2 cloves garlic, minced
1/4 teaspoon turmeric
1 1/2 cups short grain brown rice (other Italian “risotto” rice)
1/4 teaspoon sea salt
1 cup organic, sulfite free dry white wine (optional: can use more stock)
1 pound peeled and deveined raw wild-caught shrimp, chopped (omit if vegetarian)
2 cups shopped broccoli florets
1 pre-cooked lentils (or sprouted lentils)
1 cup finely shredded natural parmesan cheese, divided
2 tablespoons chopped rinsed preserved lemon peel (optional)
1 tablespoon lemon juice
Freshly ground black pepper to taste
Bring stock to a simmer in a medium saucepan over medium-high heat. Reduce the heat so it remains steaming, but is not simmering.
In a separate, large saucepan, heat olive oil over medium-low heat. Add onion and cook, stirring occasionally, until softened, about 2 minutes. Add garlic and turmeric and cook, stirring, until fragrant, about 30 seconds. Add rice, lentils and sea salt and stir to coat.
Stir 1/2 cup of the hot stock and a generous splash of wine (or stock) into the rice. Cook, stirring frequently, until the liquid has been absorbed. Continue to cook on medium-low, adding hot stock in 1/2-cup increments followed by a splash of wine, and stirring frequently after each addition, until most of the liquid is absorbed. With your last addition, stir in shrimp and broccoli. Stir until the liquid is absorbed and the shrimp is just cooked through, about 4 minutes. The risotto is done when you’ve used all the hot stock and wine and the rice is creamy and just tender, 25 to 35 minutes total.
Remove from the heat; stir in 3/4 cup cheese, preserved lemon (if using), lemon juice and pepper. Serve sprinkled with the remaining 1/4 cup cheese. ENJOY!
How to Make the Perfect Vegetable Stock
This nourishing vegetable stock is simple yet very flavorful, and can be used in any recipe to enrich the taste. Make sure to save and freeze all your vegetable scraps in advance, to avoid having to buy fresh veggies to make it.
Put vegetable trimmings and peelings – onions, potatoes, carrots, leeks, celery (and leaves), broccoli, garlic, tomatoes, whatever you have – plus a little unrefined sea salt, a few black peppercorns, a bay leaf or two and some dried herbs (parsley, thyme, oregano, rosemary, black pepper, etc) into a large pot and cover with cold water (about 8 cups). Bring to a boil and simmer for 45 minutes. Leave to cool, then strain. Use fresh or freeze until ready to use.
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