Recipe by Carla
"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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vegetable broth, or as needed
water, or as needed
asparagus, cut into 2-inch pieces
finely chopped onion
garlic, finely chopped
short-grain brown rice
carrots, peeled and diced
green peas, thawed if frozen
grated Parmesan cheese
salt and ground black pepper to taste
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 stirring , that is still a long time! But I was determined to make healthier *brown* rice risotto. I also had to use over 12 cups of liquid instead of the 10 the recipe called for. I changed 1 cup of that to white wine to add more flavor . And ,7 cups was broth and the remaining water. The result was a delicious veggie risotto that I *might* make again if I pull up a chair and call my favorite chatty friend.. haha...
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 with ritz crackers and a tarty drink & it balanced the flavor out. It is more suited as a side. Also, this is waaay more than six servings. I think I served myself two and it was less that 1/6 of the entire recipe.
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 and more liquid than stated in the recipe, about another quart of stock. Used only veggie stock. Although delicious, it is not risotto, but I would likely make it again. Thanks!
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 what I had on-hand. Second, I only used the onion from this recipe, and added mushrooms a few minutes after sautéing the onion and garlic (used mushrooms because I was pairing this with chicken marsala). The mushroom flavor really stood out at the end - it was delicious!
Will definitely be making this again, maybe next time with more veggies!
It was delicious. My first time making risotto and I was very pleased with it. Will continue to make it from now on.
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Brown Rice and Vegetable Risotto
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 322
** Calories from Fat: 97
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