brown rice and vegetable risotto

Ingredients

• Servings: 6
• 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

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 1 hr 30 mins


• 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.