Brown Rice and Vegetable Risotto Recipe

Directions

Ingredients :

1 quart vegetable broth, or as needed

5 cups water, or as needed

½ 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

½ cup green peas, thawed if frozen

⅔ cup grated Parmesan cheese

1 tablespoon butter

salt and ground black pepper to taste

Methods :

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.