Natural Rice Risotto

For the brown rice risotto, wash, peel and dice the carrots and celery. Peel and coarsely dice the onion. Heat the butter, lightly fry the onion in it and let it cool down.

Finely dice the bacon and peel and finely chop the garlic. Heat the oil in a large frying pan and fry the bacon until translucent.

Add the carrots, green beans and celery and fry them for a while. Add the brown rice, brown it and pour the beef broth. Season with salt, pepper, oregano and thyme and simmer on low heat for 30-40 minutes.

Then mix in the long grain rice, onion, garlic and peas and finish steaming the risotto over very low heat, seasoning again at the end if necessary.

Loosen the brown rice risotto with a fork and sprinkle with grated cheese.

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