Brown Rice Spring Vegetable Risotto

1333_spring_vegetable_risotto

Course Main Dishes

Ingredients in this Recipe

1 cup finely chopped onion
1 quart vegetable broth
1 tablespoon butter
1/2 cup fresh or frozen and thawed peas
1/2 pound (about 1/2 bunch) asparagus, trimmed and cut into 2 inch pieces
2 carrots, trimmed and chopped
2 cloves garlic, finely chopped
2 cups uncooked short grain brown rice
2 tablespoons olive oil
2 zucchini, trimmed and chopped
2/3 cup grated Parmesan cheese
5 cups water
Sea salt and pepper to taste

Recipe Preparation

See Full Recipe at Whole Foods Market

More About this Recipe

This recipe appears in the collection Risotto Recipes

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