Photo: Pille R. Priske
Brown Rice and Vegetable Risotto
13 ingredients
30 min + 1 hr
6 servings
openrecipes
"While the nature of brown rice means that this dish will take longer to cook than standard risotto, it is well worth the wait. Feel free to adapt the recipe according to whatever seasonal produce is available to you."
Estimated Nutrition (whole recipe, rough)
721
Calories
24g
Protein
34g
Fat
84g
Carbs
Counts 12 of 13 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Pea | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Asparagus | 6 spears (90g) | 27 |
| Carrot | 1 medium (61g) | 25 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes