Sunday, March 23, 2014

Brown Rice Asparagus Risotto

I was craving asparagus risotto the other day, and after browsing Pinterest for a good recipe, I ended up combining a few and making some changes of my own to come up with this particular recipe. We only eat brown rice, so that was one of the main adjustments.


Half an onion (chopped)
1 clove of garlic (minced)
Olive oil
Small cube of butter
3 cups water
1 1/2 cups brown rice
1/2 cup heavy cream (milk or half & half work as well)
Bushel of asparagus, washed and chopped into small chunks
Cheese of your choice (I used Gruyere, Parmesan was recommended by all the recipes I read)
Salt & pepper to taste


• Saute your onions and garlic in olive oil and melted butter for about three minutes.
• Add rice and stir to coat. Add your water and salt. Let simmer on medium for a few minutes and then reduce heat to low and cook for about an hour (brown rice needs a little longer to cook than white rice).
• Stir in the cream (milk or half & half) and then add the asparagus and cover to cook for another ten minutes.
• Pepper the risotto and grate your choice of cheese over, while still in the pan. Mix some more to incorporate the cheese and pepper.
• Place in a serving bowl and grate a bit more cheese over it.

1 comment:

  1. How funny, I was craving a vegetable risotto over the weekend (also pregnant, so I blame it for this craving!) and I was looking for something similar, too. Asparagus + cheese always go well together in my books, so this is definitely a recipe I will need to try out soon. Thanks for posting!