Smoked Gouda vegetable risotto

Dietitian's tip:

You can change this risotto with the seasons. In summer, try asparagus and zucchini. In fall, butternut squash and peppers.

Ingredients

1. 2 cups cooked brown sushi rice
2. 1 teaspoon olive oil
3. 1 cup chopped onions
4. 1 cup chopped carrots
5. 1 tablespoon minced garlic
6. 1 cup white wine, Chablis or chardonnay
7. 2 cups low-sodium chicken stock
8. 3 cups crimini mushrooms, sliced
9. 3 cups cherry or sweet grape tomatoes, sliced
10. 1 1/2 tablespoons chopped fresh thyme
11. 1/2 cup shredded smoked Gouda cheese
12. 1/4 cup half-and-half
13. 1/2 teaspoon salt
14. Pinch of ground black pepper

Directions

Cook brown rice according to package instructions. Set aside.

Heat a large saute pan to medium heat. Add olive oil. When oil becomes hot, add onions, carrots and garlic. Saute until vegetables are soft. Add cooked brown rice. Cook for 2 to 3 minutes. Pour in 1/2 cup white wine, stirring continuously. Once the liquid is absorbed by the rice, add 1/2 cup chicken stock. Continue to stir. Continue this process until all the liquid has been used and absorbed. (Once all the wine has been added, continue with chicken stock. Be careful not to turn on high heat, or you will create more evaporation than absorption.) Add the mushrooms, tomatoes, thyme and cheese. Stir until cheese is well-incorporated. Add half-and-half, salt and pepper. Serve immediately.

Created by the executive wellness chef and registered dietitians at the Mayo Clinic Healthy Living Program.