Description

Risotto made with brown rice for added health benefits and more texture. This risotto is packed with spring veggies like leeks, asparagus, and peas!

Ingredients

Units Scale

6 cups low sodium chicken broth (or sub veggie broth)
1 tablespoon olive oil
3 tablespoons butter, divided
3 leeks, chopped
1 bunch asparagus, ends trimmed and cut into 1 inch chunks
4 garlic cloves, minced
2 cups brown arborio rice (short grain rice) – can sub white arborio rice*
1 cup dry white wine, divided
1/2 cup frozen peas
salt and pepper to taste
1/4 cup freshly grated Parmesan cheese (optional)
2 teaspoons fresh time (or sub 1/2 teaspoon dried thyme)

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Instructions

Heat the chicken broth: Add the chicken broth to a medium sauce put with a lid. Cover and bring the chicken broth to a boil. Reduce to a low simmer and keep covered. Keeping the broth at a low simmer and covered speeds up the cooking process a lot.
Saute Veggies: Heat a large skillet over medium heat. Melt 1 tablespoon of the butter and heat the olive oil. Add the leeks and saute until tender, about 2 minutes. Add the asparagus, saute until tender, about 2 to 3 minutes. Add the garlic and saute for 1 minute. Remove the veggies from the skillet to a dish and set aside.
Cook the rice: Once the veggies have been removed heat the pan over medium heat. Melt 1 tablespoon of the butter and add the arborio rice. Stir until the rice is coated in the butter and allow it to toast, for about 2 minutes. Add the wine and use your wooden spoon to deglaze the pan. Stir the rice until the wine is mostly absorbed. Then ladle in about 1/2 cup of the hot chicken broth, stir until most of the liquid is abosrbed and add another ladle of chicken broth, stir until most of the broth is absorbed. Stir mostly constantly, but you can let the rice rest and come to a simmer every few minutes. Repeat this process until all of the chicken broth is gone and the rice is cooked and creamy. The entire stirring process took me 40 minutes (I timed it). The broth did absorb faster as the rice became more tender so the time to multitask is at the beginning. The constant stirring and babysitting is more important during the end of the cooking process.
Make it flavorful: Once the rice is cooked stir in the frozen peas, salt and pepper, remaining tablespoon of butter, Parmesan cheese and the remaining 1/2 cup white wine. Cook until most of the white wine has been absorbed and the peas defrosted. Stir in the leeks and asparagus and allow them to warm through. Turn off the heat and stir in the thyme and you are good to go. Serve immediately.
Leftovers: Store leftovers in an airtight container in the fridge for up to 4 to 5 days, however it is best when fresh.

Notes

Cooking method adapted from The Kitchen

*When I researched how to make brown rice risotto several people said that brown rice may take longer to cook than white rice. If you decide to use white rice then your cooking time may be reduced. Just make sure to use arborio (short grain) rice either way – it has more starches in it than a long grain rice. Also keep in mind that using white rice will change the nutrition facts. There will be less fiber in your dish making the white rice a little less healthy. However, some say that the white rice will produce a creamier risotto while the brown rice has a heartier texture and flavor. Either rice will be delicious, it just depends on what you’re going for.