Creamy Parmesan Brown Rice Risotto

1.Heat the vegetable broth in a medium saucepan over low heat until it is steaming but not boiling.

2.In a large, heavy-bottomed pot or Dutch oven, heat the olive oil and 1 tablespoon of butter over medium heat.

3.Add the diced onion and sauté for 5 to 7 minutes until translucent and soft, then stir in the minced garlic and cook for another minute until fragrant.

4.Add the brown rice to the pot and toast it, stirring constantly, for 3 minutes until the edges become slightly translucent.

5.Add one ladle of the warm vegetable broth to the rice, stirring frequently until the liquid is almost completely absorbed.

6.Continue adding the broth one ladle at a time, stirring constantly and waiting for the liquid to be absorbed before adding more; this process will take approximately 40 to 45 minutes until the rice is tender but still has a slight chew.

7.Once the rice is cooked, remove the pot from the heat and stir in the remaining tablespoon of butter, the heavy cream, and the grated Parmesan cheese until the mixture is creamy and well-combined.

8.Season with salt and black pepper to taste, garnish with fresh parsley, and serve immediately.