Short brown rice makes a creamy risotto that gets a boost of color from a bounty of spring vegetables.
Brown rice is a great source of fiber and really makes a wonderful, creamy risotto. Arborio rice is the classic choice, yet I love the nutty flavor of the short-grain brown variety—and couldn't we all use some extra fiber in our diet?
And there's no need to stir for 45 minutes; with my technique, you do most of the stirring at the beginning. Once the rice will have started to absorb the broth, it lets off some of its starch, then you can add the remaining broth, cover, and simmer over low heat until creamy.
My favorite trick: Sauté the green veggies first, then add them to the almost finished risotto in the last step. They will retain their color and vitamins—a beautiful bright-tasting and -looking risotto is the result.
Stir up seasonal spring veggies—asparagus, leeks, kale, and scallions—add jalapeño and fresh tarragon for a flavor boost.