Home » Recipes »

Shasha Sprouted Brown Rice Vegetable Risotto

Shasha Sprouted Brown Rice Vegetable Risotto

Tweet

DifficultyIntermediate
Prep Time40 minsCook Time45 minsTotal Time1 hr 25 mins

 2 qts vegetable broth
 ½ lb asparagustrimmed and cut into 2-inch pieces
 2 tbsp olive oil
 1 cup onionchopped finely
 2 cloves garlicchopped finely
 2 cups uncooked Shasha Co. sprouted brown rice
 2 carrotstrimmed and chopped
 2 zucchinitrimmed and chopped
 ½ cup peas
  cup grated Parmesan cheese
 1 tbsp 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 to the rice and cook, stirring constantly, adjusting the cooking to a simmer until liquid is almost absorbed. Repeat the 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 liquid to finished risotto before serving, if necessary for desired texture. Final product should be above 135°F.

Ingredients

 2 qts vegetable broth
 ½ lb asparagustrimmed and cut into 2-inch pieces
 2 tbsp olive oil
 1 cup onionchopped finely
 2 cloves garlicchopped finely
 2 cups uncooked Shasha Co. sprouted brown rice
 2 carrotstrimmed and chopped
 2 zucchinitrimmed and chopped
 ½ cup peas
  cup grated Parmesan cheese
 1 tbsp butter
 sea salt and pepper to taste

Directions

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 to the rice and cook, stirring constantly, adjusting the cooking to a simmer until liquid is almost absorbed. Repeat the 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 liquid to finished risotto before serving, if necessary for desired texture. Final product should be above 135°F.

Shasha Sprouted Brown Rice Vegetable Risotto