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.

Ingredients:

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

Directions:

• 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!

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