Brown Rice Risotto with Spring Vegetables - a no-stir recipe

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Brown Rice Risotto with Spring Vegetables - a no-stir recipe

Short brown rice make a creamy risotto and gets a boost of color from a boost from in season Spring Vegetables. Use my no-stir method for an incomparable Brown Rice Spring Risotto!

Prep Time10

Cook Time45

Course: Main Course, Main Course Risotto, Side Dish

Cuisine: American, Italian

Keyword: Brown Rice Risotto, Brown Rice Risotto with Spring Vegetables, No-Stir Brown Rice Risotto

Servings: servings

Author: Karen Sheer a zest for life

Ingredients

2 tablespoons extra virgin olive oil divided
2 tablespoons unsalted butter organic, divided
8 large jumbo asparagus peeled, ends trimmed (when sliced will have 2 cups)
6 leaves medium lacinato kale cleaned, sliced thinly, about 1 cup
1 large leek cut thinly in circles, about 1 1/2 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
1/3 cups dry white wine
6 cups vegetable broth divided (I have used "Better Than Boullon" Organic Reduced Sodium Vegetable Base)
1/2 cup green peas fresh or frozen
1/4 cup parmigiano reggiano shaved

Instructions

Prep:

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

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.

Start the 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 6 quart 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, simmering broth to the pan, stir until it has all been absorbed, about 5 minutes.
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.

Finish the Risotto:

Add the blended green vegetable mixture from the blender, 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.
Remove from the heat, stir in parmigiano reggiano cheese and taste for seasonings. Add salt if necessary (my vegetable broth is salty enough.)
Garnish with fresh tarragon sprigs and serve immediately.

Notes

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

Nutrition