- 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
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.
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