Name: Brown Rice and Vegetable Risotto
Prep time: 30 min
Cook time: 30 min
Yield: 6
Ingredients: Vegetable broth, or as needed - 1 quart; Water, or as needed - 5 cups; Asparagus, cut into 2-inch pieces - ½ pound; Olive oil - 2 tablespoons; Finely chopped onion - 1 cup; Garlic, finely chopped - 2 cloves; Short-grain brown rice - 2 cups; Carrots, peeled and diced - 2; Zucchini, diced - 2; Green peas, thawed if frozen - ½ cup; Grated Parmesan cheese - ⅔ cup; Butter - 1 tablespoon; Salt and ground black pepper to taste - 1 tablespoon

Ingredients for - Brown Rice and Vegetable Risotto

1. Vegetable broth, or as needed 1 quart

2. Water, or as needed 5 cups

3. Asparagus, cut into 2-inch pieces ½ pound

4. Olive oil 2 tablespoons

5. Finely chopped onion 1 cup

6. Garlic, finely chopped 2 cloves

7. Short-grain brown rice 2 cups

8. Carrots, peeled and diced 2

9. Zucchini, diced 2

10. Green peas, thawed if frozen ½ cup

11. Grated Parmesan cheese ⅔ cup

12. Butter 1 tablespoon

13. Salt and ground black pepper to taste 1 tablespoon

How to cook deliciously - Brown Rice and Vegetable Risotto

1 . Stage

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.

2 . Stage

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.

3 . Stage

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.

4 . Stage

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.

5 . Stage

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.