Ingredients
-
1 quart vegetable broth, or as needed
-
5 cups water, or as needed
-
½ pound asparagus, cut into 2-inch pieces
-
2 tablespoons olive oil
-
1 cup finely chopped onion
-
2 cloves garlic, finely chopped
-
2 cups short-grain brown rice
-
2 carrots, peeled and diced
-
2 zucchini, diced
-
½ cup green peas, thawed if frozen
-
⅔ cup grated Parmesan cheese
-
1 tablespoon butter
-
salt and ground black pepper to taste
Directions
-
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.
-
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.
-
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.
-
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.
-
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.
Nutrition Facts (per serving)
322 | Calories |
11g | Fat |
47g | Carbs |
10g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 322 | |
% Daily Value * | |
Total Fat 11g | 14% |
Saturated Fat 4g | 19% |
Cholesterol 13mg | 4% |
Sodium 500mg | 22% |
Total Carbohydrate 47g | 17% |
Dietary Fiber 6g | 22% |
Total Sugars 7g | |
Protein 10g | 20% |
Vitamin C 15mg | 17% |
Calcium 167mg | 13% |
Iron 2mg | 13% |
Potassium 447mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.