Spring Brown Rice Risotto with Asparagus Recipe

Name: Spring Brown Rice Risotto with Asparagus
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 Tablespoons Olive Oil, Divided; 2 Medium-sized Purple Carrots (orange Carrots Are OK, Too), Sliced; 10 Spears Green Asparagus, Lower Third Cut Off, Chopped; 1/2 Leek, Chopped; 2 stalks Green Onions, Chopped; 1 cup Stinging Nettles, Roughly Chopped; 1/2 cups Wild Garlic, Roughly Chopped; 7 cups Vegetable Broth; 2 cloves Garlic; 1-⅓ cup Brown Rice; 2 sprigs Thyme; Salt And Black Pepper; 4 Eggs (omit If Vegan); 1/2 cups Grated Parmesan Cheese (or Any Other Hard Cheese Or Vegan Cheese); 4 Wild Garlic Blossoms, To Garnish

Servings: persons

5 Tablespoons Olive Oil, Divided
2 Medium-sized Purple Carrots (orange Carrots Are OK, Too), Sliced
10 Spears Green Asparagus, Lower Third Cut Off, Chopped
1/2 Leek, Chopped
2 stalks Green Onions, Chopped
1 cup Stinging Nettles, Roughly Chopped
1/2 cups Wild Garlic, Roughly Chopped
7 cups Vegetable Broth
2 cloves Garlic
1-⅓ cup Brown Rice
2 sprigs Thyme
Salt And Black Pepper
4 Eggs (omit If Vegan)
1/2 cups Grated Parmesan Cheese (or Any Other Hard Cheese Or Vegan Cheese)
4 Wild Garlic Blossoms, To Garnish

1
In a large skillet, heat 2 tablespoons olive oil over medium heat.
2
Add carrots and sautee for 1 minute, then add asparagus and leek and saute for 2 more minutes.
3
Finally, add spring onions, stinging nettles and wild garlic and sautee for 1 more minute.
4
Transfer to a plate.
5
Keep the broth warm on the stove while you are making the risotto.
6
Put the same skillet back on the stove with remaining 3 tablespoons of olive oil.
7
Saute garlic for 12 minutes.
8
Add rice and stir well until translucent.
9
Make sure every rice grain is coated with oil.
10
Add thyme and warm stock, 1-2 ladles at a time and stir the rice frequently.
11
Cover skillet with a lid when you are not stirring the risotto.
12
Season with salt and black pepper to taste.
13
Crack an egg to the small bowl.
14
Use a spoon to create a vortex in a pot of boiling water, then add an egg immediately.
15
Cook for 23 minutes and remove with a slotted spoon.
16
Repeat with the rest of eggs.
17
When you used all the vegetable broth and the rice is done, add Parmesan cheese (or any other hard cheese or vegan cheese) and sauteed vegetables.
18
Top with a poached egg and garnish with wild garlic blossoms.

767

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 5 Tablespoons Olive Oil, Divided, 2 Medium-sized Purple Carrots (orange Carrots Are OK, Too), Sliced, 10 Spears Green Asparagus, Lower Third Cut Off, Chopped, 1/2 Leek, Chopped, and more.

Yes, Spring Brown Rice Risotto with Asparagus falls under the Vegetarian 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.

That's it — enjoy your meal!

Spring Brown Rice Risotto with Asparagus

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions