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Active time
1 hour
Total time
1 hour
8 servings

2 quarts vegetable broth

½ pound asparagus, trimmed and cut into 2-inch pieces

2 tablespoons olive oil

1 cup finely chopped onion

2 cloves garlic, finely chopped

2 cups uncooked sprouted brown rice

2 carrots, trimmed and chopped

2 zucchini, trimmed and chopped

½ cup fresh or frozen and thawed peas

⅔ cup grated Parmesan cheese

1 tablespoon butter

Sea salt and pepper to taste

  1. In a medium pot cover broth and bring to a simmer.
  2. Heat oil in a medium pot over medium heat. Add onion and garlic and cook, stirring occasionally, until softened, 4 to 5 minutes. Add rice and cook, stirring gently, until toasted and fragrant, 4 to 5 minutes.
  3. Add 1 cup of the hot broth and cook, stirring constantly, adjusting the cooking to a simmer until liquid is almost absorbed. Repeat process, adding about ½ cup of the broth each time, until rice is just beginning to get tender, about 25 minutes. Add asparagus and carrots, continuing the process with the broth.
  4. When rice is just al dente and asparagus and carrots are just tender, add zucchini and cook 5 minutes more. (If broth gets low, add water as needed.)
  5. Stir peas into rice and cook until hot throughout, 2 to 3 minutes more. Add cheese, butter, salt and pepper and stir to combine.
  6. Add about ½ cup more liquid to finished risotto before serving, if necessary for desired texture.

Recipe courtesy of Sun Valley Rice, photo via @ildipapp on Canva Pro


Calories: 290
Total Fat: 9g
Saturated Fat: 2.5g
Sodium: 290mg
Carbohydrate: 45g
Fiber: 6g
Total Sugars: 7g (Added Sugar: 0g)
Protein: 8g

Yield: 8 servings

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