Brown Rice Risotto

So given Christine’s cold I took some chicken thighs and made broth out of them and added the very last of the enhanced duck broth so she could have soup for lunch. Milo had some of the chicken for dinner with sautéed zucchini which he loves. The remaining soup went into a brown rice risotto with dried porcini and the left over parsnip/celeriac purée (the truffle oil was perfect with the dried mushrooms.) Being brown rice, it took an hour to cook, but was well worth it. The yogurt in the purée was enough to make up for lack of parmesan.

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