Best 3 Brown Rice And Vegetable Risotto Recipes

Brown rice and vegetable risotto is a delectable dish that tantalizes taste buds with its rich flavors and wholesome ingredients. This vegetarian-friendly meal offers an explosion of colors and textures, with tender brown rice, an array of vibrant vegetables, and a creamy sauce that harmoniously blends it all together. The nutty flavor of brown rice pairs perfectly with the sweetness of roasted vegetables, while herbs and spices add layers of depth and complexity. Whether you're a seasoned cook or a novice in the kitchen, this detailed guide will lead you through the process of creating a delicious and satisfying brown rice and vegetable risotto that will leave you craving more.

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BROWN RICE AND VEGETABLE RISOTTO

Brown Rice and Vegetable Risotto image

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.

Provided by Carla

Categories Main Dish Recipes Rice Risotto Recipes

Time 1h30m

Yield 6

Number Of Ingredients 13

Ingredients

1 quart vegetable broth, or as needed
5 cups water, or as needed
½ 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
½ cup green peas, thawed if frozen
⅔ cup grated Parmesan cheese
1 tablespoon butter
salt and ground black pepper to taste

Steps:

Bring vegetable broth and water to a boil in a saucepan over high heat. Add asparagus, reduce heat to low, and simmer until just tender, 2 to 3 minutes. Use a slotted spoon to transfer asparagus to a bowl of ice water; let chill for 5 minutes. Drain and set aside. Meanwhile, cover saucepan and keep broth mixture at a near-simmer on low heat.
Heat olive oil in large skillet over medium heat. Stir in onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add rice and cook, stirring gently, until toasted and fragrant, 4 to 5 minutes.
Pour 1 cup of the hot broth mixture into the rice and cook, stirring constantly, until liquid is almost absorbed. Adjust heat if necessary to maintain a simmer. Repeat, using 1/2 cup liquid at a time, until rice is just beginning to become tender, about 25 minutes.
Stir in diced carrots. Continue adding broth and stirring rice mixture until carrots are just tender, about 20 minutes more. Mix in zucchini; if broth mixture gets low, add hot water as needed. Cook and stir, adding broth, until rice is tender, about 5 minutes.
Mix in drained asparagus and peas and cook until heated through, 2 to 3 minutes, Add Parmesan and butter, stirring until butter melts. Season to taste with salt and pepper. Pour in an additional 1/2 cup hot broth to the finished risotto for a softer consistency, if desired.

Nutrition Facts : Calories 321.6 calories, Carbohydrate 47.1 g, Cholesterol 12.9 mg, Fat 10.7 g, Fiber 6.1 g, Protein 10 g, SaturatedFat 3.7 g, Sodium 500.3 mg, Sugar 7 g

BROWN RICE SPRING VEGETABLE RISOTTO

Brown Rice Spring Vegetable Risotto image

While the nature of brown rice means that this dish takes longer to cook than standard risotto, it is well worth the wait. Feel free to adapt the recipe according to the seasonal produce available.

Time 45m

Yield Serves 6

Number Of Ingredients 13

Ingredients

4 cups low-sodium vegetable broth
1/2 pound (about 1/2 bunch) asparagus, trimmed and cut into 2-inch pieces
2 tablespoons extra-virgin olive oil
1 cup finely chopped onion
2 cloves garlic, finely chopped
2 cups short-grain brown rice
2 carrots, chopped
2 zucchini, chopped
1/2 cup fresh or frozen and thawed peas
2/3 cup grated Parmesan
1 tablespoon butter
1/4 teaspoon fine sea salt
1/8 teaspoon ground black pepper

Steps:

Bring broth and 5 cups water to a boil in a medium pot.
Add asparagus and simmer until just tender, 2 to 3 minutes.
Using a slotted spoon, transfer asparagus to a bowl of ice water until well chilled, then drain and set aside.
Cover broth mixture and bring back to a simmer.
Heat oil in a medium pot over medium heat.
Add onion and garlic and cook, stirring occasionally, until softened, 4 to 5 minutes.
Add rice and cook, stirring gently, until toasted and fragrant, 4 to 5 minutes.
Add 1 cup of the broth mixture and cook, stirring constantly and adjusting heat if needed to maintain a simmer, until liquid is almost absorbed.
Repeat process, adding about 1/2 cup of the broth mixture each time, until rice is just beginning to get tender, about 25 minutes.
Add carrots and continue process with broth mixture.
When rice is just al dente and carrots are just tender, add zucchini and cook 5 minutes more. (If broth mixture gets low, add water as needed.)
Stir peas and asparagus into rice and cook until hot throughout, 2 to 3 minutes more.
Add cheese, butter, salt and pepper and stir to combine.
Add about 1/2 cup more of the broth-water mixture to finished risotto before serving, if you like.

Nutrition Facts : Calories 380 calories, Fat 11 grams, SaturatedFat 4 grams, Cholesterol 10 milligrams, Sodium 770 milligrams, Carbohydrate 64 grams, Protein 10 grams

VEGETABLE RISOTTO

Vegetable Risotto image

Short grain rice is preferred when making this classic Italian dish. Arborio rice is the most widely available short grain rice to use.

Provided by Taste of Home

Categories Side Dishes

Time 40m

Yield 6 servings.

Number Of Ingredients 12

Ingredients

1 cup chopped onion
2 teaspoons minced garlic
1/3 cup butter, cubed
1-1/2 cups uncooked arborio rice
1 cup white wine
4 cups chicken broth or vegetable broth
3 cups fresh broccoli florets
2 cups chopped yellow summer squash
2 cups frozen peas, thawed
1 package (10 ounces) frozen cooked winter squash, thawed
1/2 teaspoon salt
1/8 teaspoon white pepper

Steps:

In a Dutch oven, saute onion and garlic in butter for 2-3 minutes or until tender. Add the rice; cook and stir for 1 minute or until rice is glossy and coated with butter. Stir in wine; cook for 2 minutes or until wine is absorbed. , Stir in the remaining ingredients and bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until rice is tender. Let stand, uncovered, for 10 minutes before serving.

Nutrition Facts :

Tips:

Use a heavy-bottomed pot. This will help to evenly distribute the heat and prevent the rice from sticking.
Rinse the rice before cooking. This will remove any excess starch and help the rice to cook evenly.
Toast the rice in the pot before adding the liquid. This will help to develop the flavor and give the risotto a nutty taste.
Add the liquid to the rice gradually, stirring constantly. This will help the rice to absorb the liquid evenly and prevent it from becoming mushy.
Cook the risotto over medium heat. This will help to prevent the rice from burning.
Stir the risotto frequently. This will help to prevent the rice from sticking to the pot and will also help to release the starch, which will give the risotto its creamy texture.
Add the vegetables and other ingredients towards the end of the cooking time. This will help to ensure that they are cooked through but still retain their鮮豔的顏色.
Season the risotto to taste. This may include adding salt, pepper, Parmesan cheese, or other herbs and spices.

Conclusion:

Brown rice and vegetable risotto is a flavorful and nutritious dish that is perfect for a weeknight meal or a special occasion. It is relatively easy to make, but it does require some patience and attention to detail. By following these tips, you can make a delicious and creamy risotto that your family and friends will love.