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Brown Rice Risotto with Spring Vegetables

Short brown rice make a creamy risotto and gets a boost of color from a bounty of Spring Vegetables.

Celebrate Spring with a luscious, green vegetable and herb risotto
Celebrate Spring with a luscious, green vegetable and herb risotto

Healthy Brown Rice Risotto with Spring Vegetables

Ingredients

2 tablespoons extra virgin olive oil, divided

2 tablespoons unsalted butter, organic, divided

8 jumbo asparagus, peeled, ends trimmed (when sliced will have 2 cups)

6 medium lacinato kale, cleaned, sliced thinly, about 1 cup

1 large leek, cut thinly in circles, about 1 ½ cups

1 tablespoon fresh jalapeño, small dice

1 tablespoon fresh tarragon, chopped fine (can use fresh basil too)

2 medium scallions, cleaned, sliced thinly

1 tablespoon fresh garlic, peeled, minced

2 cups short grain rice, I used Lungberg organic

⅓ cups dry white wine

6 cups vegetable broth, divided (I have used “Better Than Boullon” Organic Reduced Sodium Vegetable Base)

½ cup green peas, fresh or frozen

¼ cup parmigiano reggiano, shaved

Instructions

1

Place the leeks in a bowl with plenty of cold water, swish around to remove dirt, strain and dry.
Cut off the asparagus tips, slice the asparagus spears 1/3″ thick – reserve all.

2

For the Green Vegetable Stock:
In a heavy, nonreactive 6 quart pan, add 1T. olive oil, and place over medium heat.
Add the asparagus, kale, leeks, jalapeño and tarragon. Sauté for 3 minutes until the colors pop, and they are crisp tender. Remove the vegetables to a bowl, wipe the pan clean.
Add 3/4 cup of the vegetables (reserve remainder for risotto) and 1/2 cup broth to the carafe of a blender. Whirl at high speed until smooth and bright green, about 30 seconds. Set aside.

3

Risotto:
Place the 5 1/2 cups of remaining vegetable broth in a pot to hold, bring to a bare simmer.
Add 1 T. butter and 1 T. olive oil to the cleaned pan. Add the scallions, garlic and rice, cook for 2 minutes over medium heat.
Add the wine, stir until it has evaporated. Add 1 cup of hot broth to the pan, stir until it has all been absorbed, about 5 minutes.

4

Add the remaining broth ( 4 1/2 cups remaining ), bring to a boil, stir once, then cover and lower the heat to a simmer.
In 25 minutes, the broth should be somewhat absorbed. Uncover, and stir up to reduce the last bits of broth.

5

To Finish:
Add the blended green vegetable mixture, the remaining vegetables, the green peas (they will defrost quickly) and 1 T. cold butter. Give a big stir, and warm through over low heat until creamy- 2 – 3 minutes. Do not overcook at this step, you will lose the bright color. The vegetables should be tender-crisp, and the risotto a bright green color.

6

Remove from the heat, stir in parmigiano reggiano cheese and taste for seasonings. Add salt if necessary (my vegetable broth is salty enough.)

7

Garnish with fresh tarragon sprigs and serve immediately.

This recipe may not be reproduced without the consent of its author, Karen Sheer

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