Brown Rice Primavera Risotto
With Spring comes an abundance of beautiful vegetables ripe and ready for the picking, and for me there's no better way to enjoy them than in this delightful risotto dish.
Instead of the usual arborio rice, this recipe uses short grain brown rice to not only give an earthy, nutty flavour to the dish but also make it a lot better for you - meaning you can dig in guilt-free! I like to serve this as a hearty lunchtime dish when I'm in need of something filling to keep me going throughout the day but it works just as well as a main evening meal or even as a starter for dinner parties, in smaller quantities of course...
Brown Rice Primavera Risotto
Serves 4
1.2 litres hot stock (I used chicken but use vegetable if you would like this to be vegetarian!)
1 tbsp olive oil
2 large leeks, thinly sliced, whites and green slices separated
2 garlic cloves, finely chopped
250g short grain brown rice
200g carrots, diced
100g asparagus spears, woody stems removed and halved
225g courgette, diced
25g butter
70g parmesan cheese, grated, plus a little extra for serving
handful kale (or spinach), roughly chopped
Heat the oil in a large saucepan over a medium heat. Add the white leek slices and garlic and cook for 5 minutes or until softened but not browned.
Stir the rice into the pan and cook for 1 minutes. Pour in half of the hot stock, bring to the boil then cover and reduce to a simmer for 15 minutes.
Add the carrots and half of the remaining stock and stir again. Cover and cook for 15 minutes. Add the green leek slices, asparagus and courgettes to the rice, then stir in the rest of the stock. Re-cover and cook for 5-6 minutes or until the vegetables and rice are just tender.
Remove from the heat, stir in the butter and the cheese and season with salt and pepper, to taste. Add the kale (or spinach) and cover with a lid for 2 minutes to wilt the leaves slightly.
Give everything a good stir then spoon into four shallow bowls, sprinkle over the extra parmesan and serve immediately.
Instead of the usual arborio rice, this recipe uses short grain brown rice to not only give an earthy, nutty flavour to the dish but also make it a lot better for you - meaning you can dig in guilt-free! I like to serve this as a hearty lunchtime dish when I'm in need of something filling to keep me going throughout the day but it works just as well as a main evening meal or even as a starter for dinner parties, in smaller quantities of course...
Brown Rice Primavera Risotto
Serves 41.2 litres hot stock (I used chicken but use vegetable if you would like this to be vegetarian!)
1 tbsp olive oil
2 large leeks, thinly sliced, whites and green slices separated
2 garlic cloves, finely chopped
250g short grain brown rice
200g carrots, diced
100g asparagus spears, woody stems removed and halved
225g courgette, diced
25g butter
70g parmesan cheese, grated, plus a little extra for serving
handful kale (or spinach), roughly chopped
Heat the oil in a large saucepan over a medium heat. Add the white leek slices and garlic and cook for 5 minutes or until softened but not browned.
Stir the rice into the pan and cook for 1 minutes. Pour in half of the hot stock, bring to the boil then cover and reduce to a simmer for 15 minutes.
Add the carrots and half of the remaining stock and stir again. Cover and cook for 15 minutes. Add the green leek slices, asparagus and courgettes to the rice, then stir in the rest of the stock. Re-cover and cook for 5-6 minutes or until the vegetables and rice are just tender.
Remove from the heat, stir in the butter and the cheese and season with salt and pepper, to taste. Add the kale (or spinach) and cover with a lid for 2 minutes to wilt the leaves slightly.
Give everything a good stir then spoon into four shallow bowls, sprinkle over the extra parmesan and serve immediately.
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