This brown rice vegetable risotto is a delicious way to sneak extra nutrients into your diet.
Deceivingly decadent, this brown rice vegetable risotto is actually filled with nutrients.
First off, because it still has its hull intact, brown rice has substantially more nutrients than the white arborio rice that’s typically used in risotto.
Brown rice is a potent source of fiber, which helps to improve digestion, lower cholesterol, and even boosts the immune system in both children and adults alike.
Some other health benefits that brown rice boasts include antioxidant protection, aiding in weight loss, and significantly reducing the risk of cancer.
And this brown rice vegetable risotto is also a great way to get your veggies in.
This recipe is especially awesome for picky eaters.
Because although the veggies you choose do enhance the flavor of the risotto, they’re so integrated into the dish that they don’t stand out.
And if you decide to use broth you’ll get even more out of this brown rice vegetable risotto.
Becuase broth is a great way to infuse grain dishes with extra nutrients.
Not to mention a delicious boost in flavor, too!
Here’s how you do it:
1 tbsp ghee, olive oil, or avocado oil
1 sweet onion, finely chopped
2 cups of veggies, chopped into 1/4-1/2 inch chunks
1 tbsp fresh thyme and/or sage, finely chopped
2 cups uncooked short grain brown rice
Optional: 1 cup dry white wine
6 cups of broth or water
Optional: 1/2-2 cups parmesan cheese, freshly grated
Sea salt and freshly grated black pepper to taste
My favorite veggie combos to add to risotto:
Asparagus + garlic
Fennel + shiitake mushrooms
Sweet peas + carrots
Winter squash + spinach
Beets + turmeric root
Carrots + saffron (+ pasture-raised organic bone-marrow if you want to get really fancy)
Red bell pepper + parsley
Heat up a large sauce pan over medium heat and add cooking oil.
Add onion and allow to cook until translucent, about 5 minutes. Then add veggies and herbs and cook until onion starts to brown, about 10 more minutes.
Add rice and stir until grains become slightly translucent, about 3 minutes.
If you’re using white wine, add that in, stir, and allow it to be fully absorbed. Then begin adding in broth or water, one cup at a time, allowing liquid to be fully absorbed before adding the next cup.
Rice should be soft after 6 cups of liquid are added, but if it’s still to firm, continue adding broth or water, one cup at a time, until the rice reaches the desired consistency.
Turn off heat, add parmesan if you’re using it, as well as salt and pepper to taste.
Leave extra cheese, sea salt, and black pepper out for serving.
Now I’d love to hear from you.
What veggies do you want to add to your brown rice vegetable risotto?
Leave a comment and let me know, I could always use some extra inspiration!
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