Brown Rice Spring Vegetable Risotto

Name: Brown Rice Spring Vegetable Risotto
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 227 grams (about 1/2 bunch) asparagus, trimmed and cut into 2-inch pieces; 1 Tbsp butter; 2 carrots, trimmed and chopped; 118 milliliters fresh or frozen and thawed peas; 2 cloves garlic, finely chopped; 2 Tbsps olive oil; 237 milliliters finely chopped onion; 158 milliliters grated Parmesan cheese; 6 servings Sea salt and pepper to taste; 473 milliliters uncooked short-grain brown rice; 1 quart vegetable broth; 1 liters water; 2 zucchini, trimmed and chopped

The recipe Brown Rice Spring Vegetable Risotto is ready in roughly 45 minutes and is definitely an excellent gluten free option for lovers of Mediterranean food. One serving contains 436 calories, 13g of protein, and 12g of fat. For $1.31 per serving, you get a main course that serves 6. It will be a hit at your Spring event. Head to the store and pick up asparagus, carrots, garlic, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.