Brown Rice Spring Vegetable Risotto

Brown Rice Spring Vegetable Risotto

Rated:
Recipe Rating: 3.70371
Serves 6
While the nature of brown rice means that this dish takes longer to cook than standard risotto, it is well worth the wait. Feel free to adapt the recipe according to the seasonal produce available.
Ingredients: 
  • 4 cups low-sodium vegetable broth
  • 1/2 pound (about 1/2 bunch) asparagus, trimmed and cut into 2-inch pieces
  • 2 tablespoons extra-virgin olive oil
  • 1 cup finely chopped onion
  • 2 cloves garlic, finely chopped
  • 2 cups short-grain brown rice
  • 2 carrots, chopped
  • 2 zucchini, chopped
  • 1/2 cup fresh or frozen and thawed peas
  • 2/3 cup grated Parmesan
  • 1 tablespoon butter
  • 1/4 teaspoon fine sea salt
  • 1/8 teaspoon ground black pepper
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Method: 
Bring broth and 5 cups water to a boil in a medium pot. Add asparagus and simmer until just tender, 2 to 3 minutes. Using a slotted spoon, transfer asparagus to a bowl of ice water until well chilled, then drain and set aside. Cover broth mixture and bring back to a simmer.

Heat oil in a medium pot over medium heat. Add onion and garlic and cook, stirring occasionally, until softened, 4 to 5 minutes. Add rice and cook, stirring gently, until toasted and fragrant, 4 to 5 minutes. Add 1 cup of the broth mixture and cook, stirring constantly and adjusting heat if needed to maintain a simmer, until liquid is almost absorbed. Repeat process, adding about 1/2 cup of the broth mixture each time, until rice is just beginning to get tender, about 25 minutes. Add carrots and continue process with broth mixture. When rice is just al dente and carrots are just tender, add zucchini and cook 5 minutes more. (If broth mixture gets low, add water as needed.)

Stir peas and asparagus into rice and cook until hot throughout, 2 to 3 minutes more. Add cheese, butter, salt and pepper and stir to combine. Add about 1/2 cup more of the broth-water mixture to finished risotto before serving, if you like.
Nutritional Info: 
Per Serving: 380 calories (100 from fat), 11g total fat, 4g saturated fat, 10mg cholesterol, 770mg sodium, 64g carbohydrates, (7 g dietary fiber, 6g sugar), 10g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.