world's fastest risotto

let's face it, fast risotto is a bit of an oxymoron. real risotto takes time and a lot of stirring! and if you have ever tried to make it with brown rice - and yes, this is possible - it takes even longer.  but if you don't have 2 hours to spare and have some left over brown rice in your fridge, you can try this short-cut version.   sure, it doesn't have the same creaminess as the masterfully executed "real thing", but it is tasty all the same.  and it can save you some precious time and help you dress up your leftovers.

quick risotto with tomatoes, spinach and olives

2 cups of brown rice (pre-cooked)
10-15 cherry tomatoes (halved)
1/2 red onion, sliced thinly
1T capers
10 black or kalamata olives
handful of baby spinach leaves
1T soft goat's cheese (optional)
1T olive oil
1/3 cup white wine
1/4 cup water or veggie stock (if using stock, you may want to use less salt)
2T fresh chopped parsley (or basil)
1t coarse sea salt (with rosemary)
ground black pepper

heat the oil in a pan,  saute onions until translucent.
add tomatoes and olives and saute for another 2 min.
add the rice, capers and water/veggie stock and cook for a minute, stirring, until the stock is absorbed.
add the wine and salt, cook for another few minutes, stirring, until the liquid mostly absorbed.
add the spinach, pepper, parsley and goats cheese (optional), stir for another minute.
finish off with some more black pepper and chopped parsley (you can use basil instead).
done!

you may need to adjust some of the water/stock or wine to achieve a risotto-like consistency. of course, given the short-cut nature of this version and the fact that you are using precooked brown rice, it will not have the same creaminess as the real thing.  but its pretty close!