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Brown Rice Spring Vegetable Risotto Recipe

Looking for an easy Brown Rice Spring Vegetable Risotto recipe? Learn how to make Brown Rice Spring Vegetable Risotto using healthy ingredients.


Submitted by gyampo

Makes 6 servings



While the nature of brown rice means that this dish takes longer to cook than standard risotto, it is well worth the wait. Feel free to adapt the recipe according to the seasonal produce available.

Recipe Ingredients for Brown Rice Spring Vegetable Risotto

1 quart vegetable broth
5 cups water
1/2 pound asparagus, trimmed and cut into 2-inch pieces
2 tablespoons extra virgin olive oil
1 cup onion, finely chopped
2 cloves garlic, finely chopped
2 carrots, trimmed and chopped
2 zucchini, trimmed and chopped
2/3 cup grated Parmesan cheese
1 serving (Meijer) Green Peas, Frozen
1 serving (Bertolli) ICBINB, Olive Oil, Light
4 serving (Meijer) Long Grain Instant Brown Rice

Recipe Directions for Brown Rice Spring Vegetable Risotto

  1. Bring broth and water to a boil in a medium pot. Add asparagus and simmer until just tender, 2 to 3 minutes. Using a slotted spoon, transfer asparagus to a bowl of ice water until well chilled, then drain and set aside. Cover broth-water mixture and bring back to a simmer.

  2. Heat oil in a medium pot over medium heat. Add onion and garlic and cook, stirring occasionally, until softened, 4 to 5 minutes. Add rice and cook, stirring gently, until toasted and fragrant, 4 to 5 minutes. Add 1 cup of the broth-water mixture and cook, stirring constantly and adjusting heat if needed to maintain a simmer, until liquid is almost absorbed. Repeat process, adding about 1/2 cup of the broth-water mixture each time, until rice is just beginning to get tender, about 25 minutes. Add carrots and continue process with broth-water mixture. When rice is just al dente and carrots are just tender, add zucchini and cook 5 minutes more. (If broth mixture gets low, add water as needed.)

  3. Stir peas and asparagus into rice and cook until hot throughout, 2 to 3 minutes more. Add cheese, butter, salt and pepper and stir to combine. Add about 1/2 cup more of the broth-water mixture to finished risotto before serving, if you like.

Categories

Rice

Nutrition Facts
Serving Size 591.2g
Amount Per Serving
Calories
269
Calories from Fat
94
% Daily Value*
Total Fat
10.4g
16%
Saturated Fat
3.1g
16%
Trans Fat
0.0g
Cholesterol
10mg
3%
Sodium
755mg
31%
Potassium
498mg
14%
Total Carbohydrates
32.9g
11%
Dietary Fiber
4.5g
18%
Sugars
4.9g
Protein
13.1g
Vitamin A 80% Vitamin C 29%
Calcium 18% Iron 13%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B+
  Good points
  • Low in cholesterol
  • Very high in vitamin A
  • High in vitamin C
  •   Bad points
  • High in sodium
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