Spring Brown Rice Risotto with Asparagus

Name: Spring Brown Rice Risotto with Asparagus
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil + 3 more; 2 medium-sized purple carrots (orange carrots are OK; 10-12 pears green asparagus; 1/2 leek; 2 talks green onions; 200 grams or 1 cup stinging nettles; 100 grams or 1/2 cup wild garlic; 2 cloves garlic; 1500 ml or 6-7 cups vegetable broth; 250 grams or 1 1/3 cups brown rice; 2 sprigs thyme; salt; black pepper; 50 grams or 1/2 cup grated Parmesan Cheese; 4 eggs; 4 wild garlic blossoms

User Reviews

5.0

3 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings
4 servings
Calories
479 kcal
Course
Main Course
Cuisine
Mediterranean

Spring Brown Rice Risotto with Asparagus

Maisie Perez

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Delicious and easy spring brown rice risotto with spring greens, carrots and asparagus. Healthy gluten-free dinner packed with spring flavors!

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Ingredients

Servings

2 tablespoons olive oil + 3 more
2 medium-sized purple carrots (orange carrots are OK too), sliced
10-12 pears green asparagus lower third cut off, chopped
1/2 leek chopped
2 talks green onions chopped
200 grams or 1 cup stinging nettles roughly chopped
100 grams or 1/2 cup wild garlic roughly chopped
2 cloves garlic
1500 ml or 6-7 cups vegetable broth
250 grams or 1 1/3 cups brown rice
2 sprigs thyme
salt
black pepper
50 grams or 1/2 cup grated Parmesan Cheese or any other hard cheese or vegan cheese
4 eggs omit if vegan
4 wild garlic blossoms to garnish

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Instructions

PREPARE THE VEGGIES: In a large skillet, heat 2 tablespoons olive oil over medium heat. Add carrots and sautée for 1 minute, then add asparagus and leek and sautée for 2 more minutes. Finally, add spring onions, stinging nettles and wild garlic and sautée for 1 more minute. Transfer to a plate.
MAKE RISOTTO: Keep the broth warm on the stove while you are making the risotto. Put the same skillet back on the stove with 3 tablespoons of olive oil. Sautée garlic for 1-2 minutes. Add rice and stir well until translucent. Make sure every rice grain is coated with oil. Add thyme and warm stock, one-two ladles at a time and stir the rice frequently. Cover the skillet with a lid when you are not stirring the risotto. Season with salt and black pepper to taste.
POACH EGGS: Beat an egg to the small bowl. Use a spoon to create a vortex in a pot of boiling water, then add an egg immediately. Cook for 2-3 minutes and remove with a slotted spoon. Repeat with the rest of eggs.
COMBINE:When you used all the vegetable broth and the rice is done, add Parmesan cheese (or any other hard cheese or vegan cheese) and sautéed vegetables and top it with a poached egg.

Notes

Store leftovers in the fridge for up to 3 days.

Nutrition Information

Show Details

Calories 479kcal (24%) Carbohydrates 66g (22%) Protein 17g (34%) Fat 16g (25%) Saturated Fat 4g (20%) Cholesterol 172mg (57%) Sodium 1791mg (75%) Potassium 540mg (15%) Fiber 7g (28%) Sugar 6g (12%) Vitamin A 7950IU (159%) Vitamin C 8.5mg (9%) Calcium 472mg (47%) Iron 3.9mg (22%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 479 kcal

% Daily Value*

Calories	479kcal	24%
Carbohydrates	66g	22%
Protein	17g	34%
Fat	16g	25%
Saturated Fat	4g	20%
Cholesterol	172mg	57%
Sodium	1791mg	75%
Potassium	540mg	11%
Fiber	7g	28%
Sugar	6g	12%
Vitamin A	7950IU	159%
Vitamin C	8.5mg	9%
Calcium	472mg	47%
Iron	3.9mg	22%