1. Recipes

How to Make Brown Rice and Vegetable Risotto - A Step-by-Step Guide

A delicious and hearty vegetarian dish, Brown Rice and Vegetable Risotto is a nutritious and flavorful meal that's perfect for any occasion. With its combination of wholesome ingredients and comforting flavors, this dish is sure to become a favorite in your household. Whether you're looking for a meatless Monday option or simply want to incorporate more plant-based meals into your diet, this recipe is a fantastic choice.

This dish takes the classic Italian risotto and gives it a healt...

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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

Information

  • Prep Time: 30 mins
  • Cook Time: 1 hr
  • Total Time: 1 hr 30 mins
  • Servings: 6
  • Yield: 6 servings

  • 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.

    • Nutrition

    322 cal.

    • Total Fat: 11g
    • Saturated Fat: 4g
    • Cholesterol: 13mg
    • Sodium: 500mg
    • Total Carbohydrate: 47g
    • Dietary Fiber: 6g
    • Total Sugars: 7g
    • Protein: 10g
    • Vitamin C: 15mg
    • Calcium: 167mg
    • Iron: 2mg
    • Potassium: 447mg

    Categories

    Brown rice recipes
    Vegetable recipes
    Risotto recipes