Brown Rice And Vegetable Risotto Recipe

Name: Brown Rice And Vegetable Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 quart vegetable broth, or as needed; 5 cups water, or as needed; 1/2 pound asparagus, cut into 2-inch pieces; 2 tablespoons olive oil; 1 cup finely chopped onion; 2 cloves garlic, finely chopped; 2 cups short-grain brown rice; 2 carrots, peeled and diced; 2 zucchini, diced; 1/2 cup green peas, thawed if frozen; 2/3 cup grated Parmesan cheese; 1 tablespoon butter; salt and ground black pepper to taste

Servings: persons

1 quart vegetable broth, or as needed
5 cups water, or as needed
1/2 pound asparagus, cut into 2-inch pieces
2 tablespoons olive oil
1 cup finely chopped onion
2 cloves garlic, finely chopped
2 cups short-grain brown rice
2 carrots, peeled and diced
2 zucchini, diced
1/2 cup green peas, thawed if frozen
2/3 cup grated Parmesan cheese
1 tablespoon butter
salt and ground black pepper to taste

1
Bring vegetable broth and water to a boil in a saucepan over high heat. Add asparagus, reduce heat to low, and simmer until just tender, 2 to 3 minutes. Use a slotted spoon to transfer asparagus to a bowl of ice water; let chill for 5 minutes. Drain and set aside. Meanwhile, cover saucepan and keep broth mixture at a near-simmer on low heat.
2
Heat olive oil in large skillet over medium heat. Stir in onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add rice and cook, stirring gently, until toasted and fragrant, 4 to 5 minutes.
3
Pour 1 cup of the hot broth mixture into the rice and cook, stirring constantly, until liquid is almost absorbed. Adjust heat if necessary to maintain a simmer. Repeat, using 1/2 cup liquid at a time, until rice is just beginning to become tender, about 25 minutes.
4
Stir in diced carrots. Continue adding broth and stirring rice mixture until carrots are just tender, about 20 minutes more. Mix in zucchini; if broth mixture gets low, add hot water as needed. Cook and stir, adding broth, until rice is tender, about 5 minutes.
5
Mix in drained asparagus and peas and cook until heated through, 2 to 3 minutes, Add Parmesan and butter, stirring until butter melts. Season to taste with salt and pepper. Pour in an additional 1/2 cup hot broth to the finished risotto for a softer consistency, if desired.

589

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 quart vegetable broth, or as needed, 5 cups water, or as needed, 1/2 pound asparagus, cut into 2-inch pieces, 2 tablespoons olive oil, and more.

Yes, Brown Rice And Vegetable Risotto falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Brown Rice And Vegetable Risotto

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