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Vegetable Brown Rice Risotto
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| 1 tbsp. | Olive oil |
| 1 Medium | onion |
| 4 | Celery stalks, diced |
| 1/2 cup | Brown rice |
| 1 Medium | zucchini |
| 2 cups | Chicken broth |
| 1 cup. Water | |
| Sea salt to taste | |
Vegetable Brown Rice Risotto – makes two 1/4C servings
Add oil, onion, and celery to large deep skillet and cook on medium until vegetables are translucent.
Add rice and stir, add zucchini, and 1 cup of broth. Stirring occasionally, allow broth to be absorbed before adding second cup. Stir and allow broth to be absorbed before adding water. Stir to absorb and add salt to taste.
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