Risotto with Brown Rice and Prawns

This was one of the best risottos I've had anywhere and certainly one of the best that I've made. I love making risotto, but I typically use the traditional Arborio rice. This time, I wanted to experiment with using brown rice instead. It was delicious with great flavor and a slightly chewy texture. I'll continue using short grain brown rice in risotto because it tastes great and is healthier.

Ingredients
Olive oil

Medium white or yellow onion

Peppers (yellow, orange or red)

Short grain brown rice

Masala cooking wine

Vegetable broth

Pecorino Romano cheese

Garlic cloves

Prawns

This isn't the most flattering picture, but it gives you an
idea of the correct consistency.

1. Saute a finely chopped medium onion in olive oil.
2. Add and saute 2 chopped peppers.
3. Stir in 2 cups short grain brown rice.
4. Stir in 1/4-1/2 cup Masala cooking wine. Cook until absorbed.
5. Stir in 1 cup heated vegetable broth (this can be made with Vegetable broth base powder) and cook until absorbed.
6. Turn heat down if boiling too much. It should be more of a simmer.
7. Continue adding broth one cup at a time and letting it absorb before adding more.
8. Allow risotto to cook about 50 minutes total.
9. When the rice is cooked and still chewy (but not crunchy at all), decide if you need to add more broth. At this point, there should be some broth that hasn't been fully absorbed. When the rice is cooked to your liking, turn off the heat.
10. Stir in salt and pepper to taste.
11. Turn off the heat to the risotto and keep the lid on.
12. In a skillet, saute 2 cloves fresh minced garlic on low heat.
13. Stir in 1/4 cup Masala cooking wine.
14. Add in prawns and cook on each side until just done.
15. While the prawns are cooking, add 1 cup shredded Pecorino Romano cheese to the risotto and gently fold in.
16. When the prawns are cooked, chop them into bite-size pieces. Gently stir the prawns and garlic into the risotto.

 

Enjoy with a glass of wine of course. We opened a bottle of Columbia Crest H3 from the Horse Heaven Hills in Eastern Washington.