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Southern Risotto

  • Level: Intermediate
  • Total: 1 hr 15 min
  • Active: 1 hr 15 min
  • Yield: 4 servings
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2 tablespoon coconut oil

1 1/2 cups short-grain brown rice 

1/4 cup plus 1 tablespoon bourbon whiskey

6 1/2 cups mushroom broth or vegetable broth, heated 

1 cup broccoli stems, peeled, small diced 

1 cup asparagus, no tips, small diced 

1 cup fresh peas 

3 green onions, green parts only, sliced 

1 cup shredded aged goat cheese 

1 teaspoon grated orange zest 

1 orange, juiced (about 1/2 cup)

Salt and pepper


  1. Melt the coconut oil in a 10-inch, high-sided saute pan over medium heat. Add the brown rice, stir to coat, and allow to toast, about 1 minute. Carefully (in case it flames) add the 1/4 cup bourbon, stirring to fully incorporate. Once the bourbon is mostly absorbed, add the broth, 1/2 cup at a time, stirring constantly. Wait until the liquid has evaporated, before adding another 1/2 cup. (You will have to babysit this a bit, but just be patient.) After you have added about 4 cups of the broth, add the broccoli, asparagus and peas. Continue adding the broth in 1/2 cup increments; you will notice the mixture starting to thicken. Stir and add the remaining broth. When the rice is tender, after about 45 minutes, stir in the goat cheese, orange zest, orange juice, and the remaining 1 tablespoon bourbon. Season to taste with salt and pepper. Serve immediately.
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