We’ve expanded our gourmand net to bring you delicious recipes from some of the world’s most respected archives. We’re choosing those that can be made even more delicious—and healthier—when prepared with Grainworks Certified Organic foods. This month takes us to the bustle of the “Big Apple” and The New York Times. The original recipe calls for cheese and meat or seafood, but it works equally well as a vegetarian/vegan risotto.

Brown rice will take about 20 minutes longer to cook than traditional white-rice risotto, but the nutrition boost from the whole grains is worth it. This recipe can be made within an hour, yet it’s the kind of dish that gives your dinner companions the feeling you spent all day on it.

One of the keys to a good traditional risotto is using quality Parmesan cheese. But vegan risottos are tasty too! Some chefs have substituted Pecorino Romano for Parmesan. For a vegan risotto you might try substituting nutritional yeast (not brewer’s yeast) for the cheese.

INGREDIENTS

Salt
1 cup short- or medium-grain brown rice
3 tablespoons olive oil or butter
1 medium onion or large shallot, chopped
Black pepper
About 2 cups winter squash in roughly 3/4-inch cubes
1/2 cup dry white wine or water
About 4 cups any stock (shrimp, chicken, lobster, vegetable, pork) or water
About 1 cup bite-size pieces of meat or shellfish (precooked is O.K.): sausage, pork, lobster, shrimp, chicken, etc.* OPTIONAL
1/2 cup grated Parmesan, *OPTIONAL
1/2 cup chopped fresh basil or parsley

PREPARATION

1. Bring medium pot of water to a boil and salt it. Stir in brown rice, adjust heat so that water bubbles steadily, and cook without stirring, until rice is swollen and half-tender, 10 to 15 minutes. Drain. (If you want to wait a bit before proceeding, spread the rice on a platter or sheet tray so it cools.)
2. Put oil in a large, deep skillet over medium heat. When it’s hot, add onion or shallot and cook, stirring occasionally, until it softens, 3 to 5 minutes. Add rice and cook, stirring occasionally, until it is glossy and coated with oil, about 5 minutes. Sprinkle with salt and pepper, then stir in the squash; add the wine. Stir and let liquid bubble away.
3. Begin to add the stock, about ½ cup at a time, stirring after each addition and every minute or so. When the stock is just about evaporated, add more. Keep the heat medium to medium-high and stir frequently.
4. When rice is just about tender and mixture is creamy, stir in shellfish or meat if you are using it, and continue to cook, adding more liquid if necessary, until rice is tender. The final dish should be quite moist but not soupy. Add Parmesan if you’re using it, then taste and add more salt or pepper (or both) if necessary. Garnish with basil or parsley and serve.

YIELDS 4 SERVINGS