Brown Rice Leek Risotto - mds.CulinaryMedicine.org

Ingredients

• 1 tsp. Olive oil
• 1 medium (about l2 ounces) Leeks (cleaned and sliced crosswise into half moons)
• 1/2 cup Brown rice (short grain)
• 4 cups No salt added vegetable stock
• 2 cups Water (if needed)
• 1/4 tsp., leaves Dried tarragon
• 2 ounces Semisoft goat cheese
• 1/8 tsp. Salt
• 1 taste Black pepper
• 1 ounce Parmesan cheese (grated)