• Alison Elliott

White Wine Zucchini & Asparagus Brown Rice Risotto



Ingredients:

3 Tbsp. Olive oil

1 Onion (chopped)

4 Cloves garlic (minced)

1 Medium zucchini (diced)

1 Bunch asparagus (diced)

1 c. White wine

2 c. Long grain brown rice

6 c. Vegetable broth

1 & 1/2 c. Parmesan cheese

2-3 tsp. Salt

1 tsp. Pepper

Fresh basil for garnish (optional)

Heat the olive oil in a large pan on medium heat. Add the onion and garlic and sauté for 2-3 minutes. Add the zucchini and asparagus and sauté for another 3 minutes. Add the rice and sauté for 1 minute. Add 1/2 c. of white wine and cook it until it evaporates. Add the rest of the wine and cook it until it evaporates. Make sure to stir the mixture very frequently. After all of the has been wine added mix in 1/2 c. of broth. Stir as the rice absorbs the broth. Add another 1/2 c. of broth and repeat the process until all of the broth is used. This process will take 30-40 minutes. Stir in the salt, pepper, and Parmesan cheese. Serve with freshly chopped basil and additional Parmesan cheese.

Serving Size: 6


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