Brown Rice Risotto - My Bizzy Kitchen

Brown Rice Risotto – My Bizzy Kitchen

My routine is so out of whack.  I never knew how much I craved routine until these last couple weeks working from home.  I’ve gotten into the habit of staying up until midnight, sleeping in with the dogs until 8 a.m. before clocking in at 9.

My only decision to help myself from making all the things and EATING ALL THE THINGS is to do intermittent fasting – meaning my hours of eating are from noon – 8 p.m.  Which basically means I eat breakfast and lunch.  So far so good, today is Day 3.  I do have coffee and GoHydrate in the morning, so it’s not a typical fast, but it’s better than eating a cinnamon roll the size of my face, right?

I am still doing amazingly well with what I have on hand to make meals at home without making a trip to the grocery store.  I’ve had a big bag of brown rice staring me in the face every time I opened my pantry.

But here’s the thing, I am not the hugest fan of brown rice.  But then I saw an apple in my fruit bowl, and suddenly thought “can I make a brown rice risotto?”  And the answer to that is – yes!

I was given a GoWise pressure cooker (and it is also a slow cooker, yogurt maker, saute, steamer, egg cooker, keep warm function among other things!) for a campaign I was working on.  I liked it, but didn’t love it, only for the fact that it’s really big and really heavy.  That being said, Hannah loves it and says she’s going to make the best food in that machine, and well me?  I’ll just keep making perfect rice in it.  I have the hardest time making rice on my electric stove, so am happy to finally make great rice at home again.

Best part is that you probably have everything to make this at home if you have frozen shrimp.  Since I used leftover rice, this came together in no time.  

Also, can we talk about this Kettle & Fire bone broth?  It’s amazing!  I love making bone broth but fact of the matter is, it makes so much, and then I use it for a couple days, and then store it in the basement, where I forget about three weeks later and then throw it out.

You can check it out here – I have a 15% discount code if you want to try it.  They even have prepared soups!


Brown Rice Risotto

A great way to use up leftover brown rice – make it into a risotto!  This is super quick and easy, perfect for a busy weeknight.

  • Author: Biz
  • Prep Time: 5
  • Cook Time: 10
  • Total Time: 15
  • Yield: 2 servings 1x



  • 6 ounces shrimp, peeled and deveined
  • 2 cups cooked brown rice
  • 1/2 cup carrots, diced
  • 1/2 cup apples, diced
  • 1/2 cup mushrooms
  • 2 teaspoons minced garlic
  • 1 cup chicken mushroom Kettle & Fire bone broth
  • 1 teaspoon corn starch
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon crushed red pepper
  • 1 ounce grated good Parmesan cheese (I buy mine at Mariano’s Market)


In a wide pan, spray with avocado oil spray.  Saute mushrooms for 2 minutes.  Add carrots, apple and garlic, and cook for 4 minutes.  Salt and pepper shrimp.  Push the carrot mixture to the side, and cook the shrimp for 1 minute a side.  Remove from pan.

Mix the cornstarch into the bone broth and add to veggie mix.  Cook 2 minutes.  Turn off heat, add the shrimp back in, and add parmesan cheese.  Let sit for 2 minutes.  Divide into two bowls and garnish with chopped parsley or cilantro.


On the WW plan:  each serving is 2 points on #teampurple, 9 points on #teamblue and 10 points on #teamgreen

Keywords: brown rice risotto


Let me know if you give this a try!  I’d love to hear what you think.  Side note:  you may wonder “why add apple to risotto?”  

My dear mother-in-law Bonnie, knowing I didn’t like onions, subbed in chopped apple in its place and I love the sweetness it brings to this risotto, especially with the sharp salty cheese and the hint of spice from the crushed red pepper.  You’ll love it!

Stay safe friends, until next time!

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