Brown Rice Risotto
By Harleygirl
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Ingredients
- 2 1/2 cups chicken stock
- 1 tablespoon butter
- 1 cup long-grain brown rice
- 1 cup grated Parmesan
- Parsley for garnish
- 3/4 pound jumbo shrimp , peeled, deveined, tails removed, cut into 1/4-inch pieces
- 1/4 pound jumbo scallops , cut into thirds
- 3 tablespoons shallots
- 1/2 pound cooked lobster tail , removed from shell and cut into 1/4-inch pieces
Details
Servings 2
Preparation
Step 1
Bring chicken stock to a boil. Add butter. Once butter is melted, stir in the rice and reduce heat to simmer. Cover and cook 45 to 50 minutes. The rice should be moist.
Remove from heat and fluff with a fork. Stir in cheese, garnish with parsley and serve immediately
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