Discover Your Creative Kitchen AI Companion
Let our assistant inspire your next meal!
Simply provide a recipe idea or the ingredients you have, and ScrummyChef will instantly come up with a new recipe just for you.

Vegetarian Brown Rice Risotto

4.1
Save
Rate
Tap to rate
PREP TIME
30 min
COOKING TIME
60 min
TOTAL TIME
90 min
SERVINGS
6 servings
Dinner
Vegetarian Brown Rice Risotto
Ingredients
  • 1 quart vegetable broth, or as needed
  • 5 cups water, or as needed
  • 1/2 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
  • 1/2 cup green peas, thawed if frozen
  • 2/3 cup grated Parmesan cheese
  • 1 tablespoon butter
  • salt and ground black pepper to taste
Instructions
1
Boil a mixture of vegetable broth and water in a large saucepan over extremely high heat.
2
Add the asparagus to the boiling liquid and gradually decrease the intensity of the heat to a very low setting.
3
Simmer the asparagus in the liquid for approximately 2-3 minutes, or until it reaches a tender yet still crisp state.
4
Use a strainer to carefully transfer the asparagus to an icy water bath and allow it to cool for 5 minutes.
5
Set the chilled asparagus aside, while keeping the saucepan with the remaining liquid mixture at a gentle simmer on low heat.
6
Heat a generous amount of olive oil in a large skillet over medium heat.
7
Add the onion and garlic to the skillet, stirring constantly until they have softened and turned a translucent color.
8
Add rice to the skillet and stir gently, allowing it to toast and become fragrant for 4-5 minutes.
9
Gradually pour one cup of the hot broth mixture into the rice, stirring constantly until almost all the liquid has been absorbed.
10
Adjust the heat as necessary to maintain a gentle simmer.
11
Repeat the process of adding one half cup of liquid at a time, stirring constantly until the rice is just beginning to become tender, approximately 25 minutes.
12
Add diced carrots to the skillet and continue adding broth and stirring the rice mixture until the carrots are just tender, approximately 20 minutes more.
13
Mix in zucchini and continue adding broth until the rice is tender, approximately 5 minutes more.
14
Combine the drained asparagus and peas in the skillet, stirring until heated through, approximately 2-3 minutes.
15
Add Parmesan and butter to the skillet, stirring until the butter has melted.
16
Season with salt and pepper to taste.
17
If desired, pour an additional half cup of hot broth into the finished risotto for a softer consistency.