Brown Rice and Vegetable Risotto

Brown Rice and Vegetable Risotto

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Carla 1

"While the nature of brown rice means that this dish will take longer to cook than standard risotto, it is well worth the wait. Feel free to adapt the recipe according to whatever seasonal produce is available to you."
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1 h 30 m servings 322 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 322 kcal
  • 16%
  • Fat:
  • 10.7 g
  • 17%
  • Carbs:
  • 47.1g
  • 15%
  • Protein:
  • 10 g
  • 20%
  • Cholesterol:
  • 13 mg
  • 4%
  • Sodium:
  • 500 mg
  • 20%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Bring vegetable broth and water to a boil in a saucepan over high heat. Add asparagus, reduce heat to low, and simmer until just tender, 2 to 3 minutes. Use a slotted spoon to transfer asparagus to a bowl of ice water; let chill for 5 minutes. Drain and set aside. Meanwhile, cover saucepan and keep broth mixture at a near-simmer on low heat.
  2. Heat olive oil in large skillet over medium heat. Stir in onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add rice and cook, stirring gently, until toasted and fragrant, 4 to 5 minutes.
  3. Pour 1 cup of the hot broth mixture into the rice and cook, stirring constantly, until liquid is almost absorbed. Adjust heat if necessary to maintain a simmer. Repeat, using 1/2 cup liquid at a time, until rice is just beginning to become tender, about 25 minutes.
  4. Stir in diced carrots. Continue adding broth and stirring rice mixture until carrots are just tender, about 20 minutes more. Mix in zucchini; if broth mixture gets low, add hot water as needed. Cook and stir, adding broth, until rice is tender, about 5 minutes.
  5. Mix in drained asparagus and peas and cook until heated through, 2 to 3 minutes, Add Parmesan and butter, stirring until butter melts. Season to taste with salt and pepper. Pour in an additional 1/2 cup hot broth to the finished risotto for a softer consistency, if desired.


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The cooking til tender, actually took me 80 minutes! That is 80 minutes of stirring and standing at the stove.! Even though I cut my veggies up (except the onion that I started with) in between...

This recipe took a very long time to make but was pretty good. The smell is FANTASTIC, the first few bites were delicious, but the more I ate it, the more I got tired of the taste. I paired it w...

This is a lovely idea. Short grain brown rice is not easy to find, but it's worth it. I didn't use any water, but otherwise used all the ingredients in the recipe. It took both more time to cook...

Very good recipe. Tweaked just a little and was able to cook it within 30 mins to 45 mins! Will definitely use again!!

Although I made a lot of changes, I still give this recipe the props for getting me to a delicious brown rice risotto! First, I used chicken broth instead of vegetable broth because that's wha...

Made this with eggplant parm the other night for some friends who absolutely hate vegetables, not only did it draw high praise, but everyone had seconds! Yum, yum, yum!

It was delicious. My first time making risotto and I was very pleased with it. Will continue to make it from now on.

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