Brown Rice Risotto with Spring Vegetables
Recipe Type: Main, Side
Serves: 6 servings
Made with nutty brown rice that require plenty of stirring, this aromatic dish is a great way to utilize seasonal produce.
  • 1 large bunch of asparagus
  • 4 tablespoons olive oil, divided
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • 6 cups water
  • 2 tablespoons no chicken base such as Better Than Bullion
  • 1 cup chopped yellow onion
  • ⅔ cup white wine
  • 2 cups short grain brown rice or white rice
  • 1 cup frozen peas, defrosted or blanched fresh peas
  • ½ cup grated pecorino romano or parmesan cheese
  • 1 tablespoon butter or earth balance vegan butter
  • salt and pepper
  • grated parmesan cheese for garnish (optional)
  1. Preheat oven to 400 degrees fahrenheit. Rinse asparagus and remove woody ends. Toss with 2 tablespoons olive oil, salt and pepper on a baking sheet. Bake for 20 minutes or until fork tender and brown on the edges. Cooking time will vary depending on the size of your asparagus.
  2. Once asparagus is cool enough to handle, cut into 1 inch pieces.
  3. While the asparagus is cooking, in a medium pot bring water and chicken base to a boil and then reduce heat to a low simmer.
  4. Add remaining 2 tablespoons of olive oil to a heavy bottomed pot over medium heat. Add onion and sauté until onion is translucent. About 3 minutes.
  5. Add rice and stir to coat rice with oil. Cook for an additional 2 minutes.
  6. Add white wine and continuously stir until almost completely absorbed.
  7. Add 1 cup of water and chicken base mixture and frequently stir until liquid is almost completely absorbed. Repeat until all liquid is used or to taste. It should take about 30-45 minutes. (If you are using white rice cooking time will be 20-30 minutes.)
  8. Remove rice from heat, add asparagus, peas, cheese, and butter. Stir until well incorporated. Add additional salt and pepper to taste.
Recipe by Honest Cooking at