Confession time – I did not intend to make risotto tonight. I planned on throwing some random rice dish together using leftovers we had in the fridge. But about ten minutes into my improvisation I realized something magical was happening. Not traditional, real risotto but something just as delicious and decadent.
Sure it was just left over brown rice but I think the key to the dish was the leftover rice. Cooking it a second time helped to achieve that creamy risotto consistency – without using traditional arborio. A delicious accident.
And really, who doesn’t have left over brown rice after getting Chinese takeout?
1 1/2 cups brown rice
1 can (15 ounces) diced tomatoes
2 links Italian sausage, sliced
1 small onion, diced
1 cup broccoli
1 teaspoon Italian seasoning, more if desired
1/2 cup shredded mozzarella
Salt & pepper, to taste
Heat a skillet over medium heat with a bit of olive oil. Add the sliced sausage and cook until cooked through, about five minutes. Add onions to skillet and brown. Add tomatoes, broccoli, rice and seasoning. Salt and pepper to taste.
Let mixture simmer for ten minutes or until rice becomes creamy and the broccoli is softened. Stir in cheese until it melts.