- 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
- 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.
- 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.
- 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.
- 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.
- 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.
10/22/2019
recipepes.com
brown rice and vegetable risotto, recipe
PT15M
PT1H
5
455 calories
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