Brown Rice and Vegetable Risotto
Brown Rice and Vegetable Risotto pairs nutty short‑grain brown rice with tender asparagus, zucchini, carrots, and sweet peas for a rich, gently starchy texture and savory finish. Parmesan and butter add depth and a silky gloss, making it a satisfying vegetarian dinner ideal for spring produce or any night you want a warming, veggie-forward bowl.
- Prep30 mins
- Cook1 hr
- Serves6
- DifficultyMedium
easyChef Pro health score
Calculated from USDA-referenced nutrient data for the ingredients in Brown Rice and Vegetable Risotto, not estimated by an AI model. The same recipe returns the same score every time.
- Glycemic ImpactFair
- 55 / 100
- Carb quality, not quantity. Higher is better.
- Nutritional DensityPoor
- 15 / 100
- Nutrients per calorie. Higher is better.
- Energy DensityGood
- 93 / 100
- Calories by weight. Higher means more food for fewer calories.
- NOVA Unprocessed or minimally processed
- 1 / 4
- Processing level, 1 (whole) to 4 (ultra-processed). Lower is better.
How it scores for each health goal
The same recipe scores differently against different goals, because the goal changes the calculation rather than filtering a list. Set your goal in easyChef Pro and every recipe is scored against it.
- 35
- Heart Health
- 42
- Metabolic
- 53
- Digestive
- 27
- Inflammatory
- 35
- Performance
- 50
- General Wellness
- 1
Bring the vegetable broth and water to a boil in a saucepan over high heat. Add the asparagus, reduce the heat to low, and simmer until just tender, 2 to 3 minutes. Using a slotted spoon, transfer the asparagus to a bowl of ice water and let it chill for 5 minutes. Drain and set aside. Meanwhile, cover the saucepan and keep the broth mixture at a near-simmer over low heat.
- 2
Heat the olive oil in a large skillet over medium heat. Add the onion and garlic; cook and stir until the onion softens and turns translucent, about 5 minutes. Add the rice and cook, stirring gently, until toasted and fragrant, 4 to 5 minutes.
- 3
Pour 1 cup of the hot broth mixture into the rice and cook, stirring constantly, until the liquid is almost absorbed. Adjust the heat as needed to maintain a simmer. Repeat, adding 1/2 cup of liquid at a time, until the rice is just beginning to become tender, about 25 minutes.
- 4
Stir in the diced carrots. Continue adding broth and stirring the rice mixture until the carrots are just tender, about 20 minutes more. Mix in the zucchini; if the broth mixture runs low, add hot water as needed. Cook and stir, adding broth, until the rice is tender, about 5 minutes.
- 5
Stir in the drained asparagus and peas and cook until heated through, 2 to 3 minutes. Add the Parmesan and butter, stirring until the butter melts. Season to taste with salt and pepper. If desired, pour an additional 1/2 cup of hot broth into the finished risotto for a softer consistency.
- Calories 508.16 kcal High 25%
- Protein 16.13 g Good Source 32%
- Carbohydrate 85.72 g 31%
- Total Fat 13.22 g Moderate 17%
- Saturated Fat 4.43 g High 22%
- Trans Fat 0.0 g Low Source 0%
- Cholesterol 17.14 mg Moderate 6%
- Sodium 690.54 mg High 30%
- Dietary Fiber 11.77 g Good Source 42%
- Total Sugars 14.42 g --
- Added Sugars 9.05 g Moderate 18%
- Calcium 222.86 mg Moderate 17%
- Iron 3.23 mg Moderate 18%
- Potassium 612.85 mg Moderate 13%
- Vitamin A 202.49 mcg Good Source 23%
- Vitamin C 17.65 mg Moderate 20%
- Vitamin D 0.0 mcg Low Source 0%
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Milk 🥛
- Wheat 🌾
- Gluten
- Garlic 🧄
- Onions 🧅
About This Recipe
Brown Rice and Vegetable Risotto is an Italian side dish recipe made with 13 ingredients. It takes about 1 hr 30 mins, serves 6, and is rated medium. Key ingredients include Asparagus, Brown Rice, Butter, and Carrot. Each serving provides about 508.16 kcal, and is a good source of protein.
Recipe Questions
- What is Brown Rice and Vegetable Risotto?
- It is an Italian risotto recipe made with 13 ingredients, usually served for side dish or dinner or lunch.
- What is Brown Rice and Vegetable Risotto made of?
- The main ingredients are Asparagus, Brown Rice, Butter, Carrot, Diced Onion. The full list of 13 is above.
- How long does it take to make Brown Rice and Vegetable Risotto?
- About 1 hr 30 mins in total: 30 mins to prepare and 1 hr to cook.
- How many calories are in one serving?
- One serving provides about 508.16 kcal. The full nutrition breakdown is above.
- Is Brown Rice and Vegetable Risotto easy to make?
- This recipe is rated medium, with 13 ingredients and 5 steps.
- Is Brown Rice and Vegetable Risotto healthy?
- Brown Rice and Vegetable Risotto has an easyChef Pro health score of 51/100. Per serving, it provides 508.16 calories and 16.13 g of protein, or 32% of the Daily Value. It is a good source of dietary fiber and vitamin A. Worth noting per serving: sodium at 690.54 mg (30% of the Daily Value), saturated fat at 4.43 g (22% of the Daily Value) and added sugars at 9.05 g (18% of the Daily Value). It contains Milk, Wheat, Gluten, Garlic and Onions, so it may not be suitable for people with those allergies or dietary restrictions. Whether it fits your goals depends on your complete meal plan and nutritional needs. Remix it in easyChef Pro to adjust the ingredients and generate fresh nutrition and scores.
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