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Spring Brown Rice Risotto with Asparagus
5 from 3 votes

Spring Brown Rice Risotto with Asparagus

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

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

Ingredients

  • 2 tablespoons olive oil + 3 more oils
  • 2 purple carrot too), sliced, medium-sized; orange carrots are OK
  • 10-12 pears asparagus lower third cut off, chopped, green
  • 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 thyme sprigs
  • salt
  • black pepper
  • 50 grams or 1/2 cup grated Parmesan Cheese or any other hard cheese or vegan cheese
  • 4 egg omit if vegan
  • 4 wild garlic blossom to garnish

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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

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%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 479

% 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%

* Percent Daily Values are based on a 2,000 calorie diet.