A more healthful slant on risotto, featuring organic brown rice and chicken breast, is part of the lineup in “Cooking Hawaiian Style Two” by Lanai Tabura and Frank Abraham. The book is currently out of print. The recipe comes from children’s clothing designer and actress Dixie Rose.
DIXIE ROSE’S BROWN RICE RISOTTO
From “Cooking Hawaiian Style Two” by Lanai Tabura and Frank Abraham
3 tablespoons olive oil, divided
1 chicken breast, cut into 1-inch pieces
4 asparagus, chopped
3 cloves garlic, minced
5 mushrooms, sliced
3 cups organic brown rice
1 liter (33.8 ounces) chicken stock
1 cup grated Parmesan cheese
1/2 cup heavy cream
1 tablespoon lemon zest
In large pan, heat 2 tablespoons oil and stir-fry chicken, asparagus, garlic and mushrooms; set aside.
Wash rice and, over medium-high, saute in pan with remaining olive oil for 2-3 minutes or until golden brown and fragrant. Reduce heat to medium, add stock, 1 cup at a time, and stir continously until liquid is absorbed.
After 30-35 minutes, add chicken and vegetables back to pan and gently fold into rice. Add cheese and cream and top off with lemon zest. Serves 6 to 8.