Brown Rice and Veggie Risotto

We have been wanting Italian food lately but I’m not a huge fan of pasta (gasp!…I know it’s crazy but noodles are just so slimy) so I went for risotto. I LOVE rice–especially brown rice!

Although this took longer to make than most dishes I tackle in the kitchen, it was well worth the wait! We loved it and had plenty of left overs. Last night it served as a perfect complement to some delicious salmon!


–1 quart vegetable broth

–5 cups water

–2 heads of brocolli

–2 Tbsp olive oil

–1 cup onion, chopped

–2 cloves garlic, minced

–2 cups brown rice, dry

–2 carrots, chopped

–2 zucchini, chopped

–1/2 cup peas

–2/3 cups grated Parmesan cheese

–1 Tbsp butter

–salt and pepper to taste

Directions: In a medium pot, heat broth and water over low heat. In a separate large pot, heat oil over medium heat. Add onion and garlic and cook until onions are translucent. Add rice and cook, stirring gently, for 5 minutes. Add 1 cup of broth-water mixture and stir occasionally until liquid is almost absorbed. Make sure to maintain a simmer while rice is cooking. Continue process of adding broth-water mixture, 1/2 cup at a time until rice begins to get tender–about 25 minutes. Then, add carrots and continue process with broth-water mix. When carrots are tender, add broccoli and zucchini and cook for 5 more minutes. Then, add peas and cook for a few more minutes. Add cheese, butter, salt and pepper, stir and serve!

Source: Adapted from Whole Foods Recipes


2 thoughts on “Brown Rice and Veggie Risotto

  1. Elisabeth says:

    This is a tasty risotto that my kids really liked (3 servings for my 7 year old). It does take some time at the stove stirring and adding liquid…plan for an hour. I might try it again but bake it as I do with another risotto I like since I don’t usually have enough time to make “real” risotto.

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