Rice Select Organic Arborio Italian Style Rice Description
BPA-Free Jars
Directions
1 cup uncooked rice
2 tablespoons olive oil
2 tablespoons butter
½ cup chopped onion
3 cups chicken or vegetable broth, salt and pepper (optional)
Sauté Onion in oil and butter for 3 minutes. Add rice stirring for about 2 minutes, stir in 1 cup of broth. Continue cooking and stirring until liquid is absorbed
Gradually stir in remaining broth 1 cup at a times, cooking and stirring until liquid is absorbed before adding the next cup.
Free Of
GMOs and BPA
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Supplement Facts
Serving Size: 1/4 Cup Dry (46 g)
Servings per Container: About 19
| Amount Per Serving | % Daily Value |
|
| Calories | 150 | |
|
| Total Fat | 0 g | 0% |
|
| Sodium | 0 mg | 0% |
|
| Total Carbohydrate | 37 g | 12% |
|
| Protein | 3 g | * |
|
*Daily value not established.
Other Ingredients: Organic arborio rice.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our
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Zucchini & Mushroom Risotto
[vc_row][vc_column][vc_column_text]Treat yourself to a warm bowl of comforting flavors with this zucchini and mushroom risotto. Arborio, carnaroli or vialone rice is gently simmered and stirred with a savory broth until it reaches a creamy, velvety consistency. Earthy zucchini and mushrooms join leeks, garlic, turmeric and sage, creating a deliciously layered dish that’s nuanced and elegant.
Zucchini & Mushroom Risotto
- 1-1/2 cups organic arborio rice (carnaroli rice or vialone rice, sorted and rinsed)
- 2 Tbsp. ghee (or vegan butter)
- 4 cups organic vegetable broth (store-bought or homemade, at room temperature)
- 1 cup lukewarm water
- 1/2 cup white wine (optional)
- 2 tsp. turmeric root (minced, or turmeric powder)
- 1/2 cup leek (chopped)
- 2 garlic cloves (minced)
- 1-2 tsp. dried thyme
- 2-3 fresh sage leaves
- 1 medium zucchini (finely grated (should come to 2 cups))
- 1 cup shitake mushrooms (sliced)
- 1 tsp. umami blend spice
- Salt (to taste)
- Pepper (to taste)
- 1 tsp. truffle oil (or truffle powder)
- Lemon juice
- Lemon zest
- Chives
- Nutritional yeast (or Parmesan cheese, for serving)
- In large skillet over medium heat, melt butter of choice and sauté leeks, turmeric and garlic for about 5 minutes or until soft and fragrant. Add in grated zucchini and shitake pieces, and cook down 5-10 minutes, until tender and soft.
- Add rice and stir frequently 2-3 minutes until slightly toasted.
- Add white wine, if using, to deglaze pan, stirring frequently and scraping any browned bits from bottom of skillet.
- Stir in salt, umami spice, pepper and truffle oil. Add 1/2 cup vegetable broth and fresh herbs. Stir together until completely absorbed by rice.
- Add another 1/2 cup broth and repeat, continuing to add broth 1/2 cup at a time until it’s all absorbed and rice is fully cooked. (Note: Add extra 1/2-cup water if needed to complete the cooking of the rice.)
Prior to serving, stir in Parmesan, lemon juice and lemon zest. Garnish with chopped chives and drops of truffle oil.
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