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
- 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 456.86 kcal High
- Protein 12.9 g Good Source
- Carbs 79.14 g Moderate
- Total Fat 11.77 g Moderate
- Saturated Fat 3.99 g Moderate
- Trans Fat 0.0 g Low Source
- Cholesterol 14.93 mg Low Source
- Sodium 690.54 mg High
- Fiber 6.01 g Good Source
- Sugar 13.54 g High
- Added Sugar 8.29 g Moderate
- Calcium 305.41 mg Good Source
- Iron 2.91 mg Moderate
- Potassium 537.64 mg Moderate
- Vitamin A 45.23 mcg_rae Low Source
- Vitamin C 27.58 mg Good Source
- Vitamin D 0.0 mcg Low Source
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 456.86 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 456.86 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.
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