Summer Brown Rice Risotto |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Yummy healthy version of risotto with peas, asparagus, and spinach. Added bonus of whole grains! Ingredients:
32 oz low-sodium chicken broth |
2 teaspoons olive oil |
2 1/2 cups water |
1 medium onion, chopped |
1 1/2 cups long grain brown rice |
3/4 cup dry white wine |
3/4 teaspoon salt |
1 freshly ground black pepper |
3 cups baby spinach |
1 cup frozen peas |
1/2 pound asparagus |
1/4 cup freshly grated parmesan |
Directions:
1. Bring the broth to a simmer in a medium saucepan. Heat the oil in a heavy saucepan over moderately low heat and cook the onion, stirring occasionally, until soft, 3 to 5 minutes. Add the rice and cook, stirring constantly, 1 minute. Add wine and simmer, stirring constantly, until absorbed, about 1 minute. Add 3/4 cup of the hot broth, the salt and a few grinds of fresh pepper and simmer, stirring constantly, until broth is absorbed. Continue simmering and adding hot broth, about 3/4 cup at a time, stirring constantly and allowing the broth to be absorbed before adding more, until rice is almost tender and creamy-looking, about 18 minutes.
2. Add the spinach and peas and cook until the spinach is wilted. Add the asparagus and cook just until the vegetables are hot. Stir in the Parmesan and more broth if the risotto seems too thick
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