CookPal AI
Brown Rice and Vegetable Risotto

Brown Rice and Vegetable Risotto

Cost $12, save $8

Source: Recommended by CookPal

  • 60 Min
  • 6 Servings
  • $12

INGREDIENTS

  • Liquid Ingredients

    • 1 quart vegetable broth, or as needed
    • 5 cups water, or as needed

  • Vegetables

    • ½ pound asparagus, cut into 2-inch pieces
    • 2 carrots, peeled and diced
    • 2 zucchini, diced
    • ½ cup green peas, thawed if frozen
    • 🧅 1 cup finely chopped onion
    • 2 cloves garlic, finely chopped

  • Grains

    • 2 cups short-grain brown rice

  • Dairy & Fats

    • 2 tablespoons olive oil
    • ⅔ cup grated Parmesan cheese
    • 1 tablespoon butter

  • Seasoning

    • salt and ground black pepper to taste

STEPS

1

Bring vegetable broth and water to a boil in a saucepan. Add asparagus, reduce heat to simmer until tender for 2-3 minutes. Chill asparagus in ice water, drain and set aside while keeping broth on low heat.

2

Heat olive oil in a skillet over medium heat and sauté onion and garlic until softened, about 5 minutes. Add rice and toast gently for 4-5 minutes.

3

Pour 1 cup of hot broth into the rice and stir constantly until absorbed. Continue adding broth gradually (1/2 cup at a time) until rice starts becoming tender, about 25 minutes.

4

Add diced carrots into rice and continue cooking, slowly adding more broth for tenderness, another 20 minutes.

5

Mix in zucchini and repeat broth addition until the rice becomes tender in about 5 minutes.

6

Add prepared asparagus and peas to heat through for 2-3 minutes.

7

Finish with Parmesan cheese and butter, seasoning with salt and pepper. Optionally add broth for softer consistency.

NUTRIENTS

Per 1 serving

🔥

322

Calories

  • 10
    Protein
  • 47
    Carbs
  • 11
    Fats

💡 Ensure that the broth simmer remains consistent for better rice absorption.Use fresh seasonal vegetables for enhanced flavor.You can substitute Parmesan cheese with nutritional yeast for a vegan version.