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Brown Rice and Vegetable Risotto
Brown Rice and Vegetable Risotto
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Prep Time:
30 minutes
Cook Time:
60 minutes
Total Time:
90 minutes
Hearty vegetarian risotto made with short-grain brown rice. Customize with seasonal produce for a delicious meal.
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
Instructions:
  • In a saucepan over high heat, bring vegetable broth and water to a boil. Add asparagus and simmer on low heat until just tender, about 2 to 3 minutes. Transfer asparagus to a bowl of ice water using a slotted spoon and chill for 5 minutes. Drain and set aside. Keep the broth at a near-simmer on low heat, covered.
  • In a large skillet, warm olive oil over medium heat. Sauté onion and garlic until onion is soft and translucent, about 5 minutes. Add rice and cook, stirring occasionally, until fragrant and lightly toasted, for 4 to 5 minutes.
  • Gradually infuse the rice with 1 cup of the hot broth mixture, stirring constantly until the liquid is nearly absorbed. Maintain a gentle simmer by adjusting the heat as needed. Continue this process in 1/2 cup increments until the rice is just starting to soften, approximately 25 minutes.
  • Add diced carrots and stir gently. Keep adding broth and stirring the rice mixture until the carrots are just tender, approximately 20 minutes. Introduce zucchini into the mix; if the broth starts to reduce, supplement with hot water as required. Cook and stir, adding broth, until the rice is tender, about 5 minutes.
  • Combine the drained asparagus and peas in the pan and heat for 2 to 3 minutes. Add Parmesan and butter, stirring until the butter melts. Season with salt and pepper to taste. For a creamier risotto, mix in an extra 1/2 cup of hot broth.

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