Delicious Brown Rice and Vegetable Risotto Recipe

Name: Delicious Brown Rice and Vegetable Risotto Recipe
Total time: 1 hr 30 mins
Ingredients: 1 quart vegetable broth, or as needed; 5 cups water, or as needed; 0.5 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; 0.5 cup green peas, thawed if frozen; 0.66666668653488 cup grated Parmesan cheese; 1 tablespoon butter; salt and ground black pepper to taste

This brown rice risotto requires more cooking time compared to traditional risotto, but the result is absolutely worth the wait. Adapt the recipe with your favorite seasonal vegetables for a personalized meal.

Total time1 hr 30 mins
Prep time30 mins
Cook time1 hr
Yield6 servings, 6

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Instructions

In a saucepan, bring vegetable broth and water to a boil over high heat. Add asparagus, reduce heat to low, and simmer for 2-3 minutes until tender. Transfer asparagus to ice water with a slotted spoon; chill for 5 minutes, then drain and set aside. Keep the broth mixture at a near-simmer on low heat, covered.
Heat olive oil in a large skillet over medium heat. Add onion and garlic; cook and stir for about 5 minutes until the onion softens and becomes translucent. Add rice and cook, stirring gently, for 4-5 minutes until toasted and fragrant.
Pour 1 cup of hot broth mixture into the rice and cook, stirring constantly, until the liquid is almost absorbed. Adjust heat to maintain a simmer. Repeat with 1/2 cup of liquid at a time, until the rice starts to become tender, about 25 minutes.
Stir in diced carrots. Continue adding broth and stirring the rice mixture until carrots are tender, about 20 minutes more. Mix in zucchini; add hot water if the broth mixture gets low. Cook and stir, adding broth, until the rice is tender, about 5 minutes.
Mix in the drained asparagus and peas, cook for 2-3 minutes until heated through. Add Parmesan and butter, stir until the butter melts. Season with salt and pepper to taste. For a softer consistency, stir in an additional 1/2 cup of hot broth.

Nutrition

Calories: 322 kcal
Fat Content: 11 g
Fiber Content: 6 g
Sugar Content: 7 g
Sodium Content: 500 mg
Protein Content: 10 g
Cholesterol Content: 13 mg
Carbohydrate Content: 47 g
Saturated Fat Content: 4 g
Unsaturated Fat Content: 0 g