Feel free to experiment with different vegetables based on seasonal availability. Mushrooms, bell peppers, or squash would make excellent additions. For a richer flavor, consider using homemade vegetable broth. If you don't have Parmesan cheese, Pecorino Romano would be a suitable substitute. To make this dish vegan, omit the Parmesan cheese and butter, and use a plant-based butter substitute.
Brown Rice and Vegetable Risotto
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PREP TIME30 mins
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COOK TIME1 hrs
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TOTAL TIME1 hrs 30 mins
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SERVING6 People
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VIEWS46
Embrace the wholesome goodness of brown rice in this vibrant vegetable risotto. A delightful medley of seasonal vegetables intertwines with the nutty flavor of brown rice, creating a comforting and nutritious dish that's perfect for any occasion.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate47 g
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Cholesterol13 mg
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Fiber6 g
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Protein10 g
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Saturated Fat4 g
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Sodium500 mg
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Sugar7 g
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Fat11 g
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Unsaturated Fat0 g
Follow The Directions
01
StepIn a saucepan, bring vegetable broth and water to a boil over high heat. Add asparagus, reduce heat to low, and simmer until just tender (2-3 minutes). Transfer asparagus to a bowl of ice water using a slotted spoon; chill for 5 minutes, then drain and set aside. Keep the broth mixture at a near-simmer on low heat, covered.
02
StepHeat olive oil in a large skillet over medium heat. Stir in onion and garlic; cook until the onion softens and turns translucent (about 5 minutes). Add rice and cook, stirring gently, until toasted and fragrant (4-5 minutes).
03
StepPour 1 cup of the hot broth mixture into the rice and cook, stirring constantly, until liquid is almost absorbed. Adjust heat to maintain a simmer. Repeat, using 1/2 cup liquid at a time, until rice is just beginning to become tender (about 25 minutes).
04
StepStir 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).
05
StepMix in drained asparagus and peas and cook until heated through (2-3 minutes). Add Parmesan and butter, stirring until butter melts. Season to taste with salt and pepper. For a softer consistency, pour in an additional 1/2 cup hot broth to the finished risotto, if desired.
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Please Rate
Charity Wisozk
Jun 16, 2025I added mushrooms and it was a great addition!
Evangeline Klein
May 11, 2025Make sure to stir constantly; it really makes a difference in the creaminess.
Adela Hudson
May 3, 2025This recipe is fantastic! The brown rice adds a wonderful nutty flavor.
Evalyn Rutherford
Apr 9, 2025My family loved this! Will definitely make it again.
Estella Homenick
Feb 28, 2025I used vegetable broth, it was delicious!
Frida Hirthe
Feb 3, 2025The instructions were easy to follow, even for a beginner cook like me.
Madalyn Kling
Jan 21, 2025It took a bit longer than expected, but the end result was totally worth it!