Dinner

Brown Rice and Vegetable "Risotto" is for Dinner.

Brown Rice and Vegetable "Risotto" takes 15 minutes to prepare.

Brown Rice and Vegetable "Risotto" takes 25 minutes to cook.

Brown Rice and Vegetable "Risotto" makes 6 servings.

The ingredients for Brown Rice and Vegetable "Risotto" are:

2 tsp olive oil
1 medium onion chopped
1 1/2 cups brown rice
6 cups chicken broth/stock (I use homemade which is low sodium)
1/2 pound fresh asparagus - steamed
3 cups fresh baby spinach
1 cup frozen peas
salt/pepper
cornstarch (if needed to thicken sauce)

Here is how you make Brown Rice and Vegetable "Risotto":

Steam asparagus until just al dente. Preheat nonstick skillet over medium heat. Add 2 tsp of olive oil. Cook chopped onion until tender. Add dry rice and toss to coat. Add broth one cup at a time and stir and cover to allow to steam rice. Continue to cook until almost all broth is absorbed. Add peas and spinach. Peas should warm very quickly and spinach should wilt within 5 minutes. Add asparagus. Stir to combine and if sauce needs thickened add a tsp at a time of cornstarch mixed with a bit of water so it is not lumpy. Number of Servings: 6Recipe submitted by SparkPeople user LINZ0778.

The nutritional information for Brown Rice and Vegetable "Risotto" is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 183.3

• Total Fat: 4.8 g
• Cholesterol: 2.5 mg
• Sodium: 1,613.8 mg
• Total Carbs: 20.3 g
• Dietary Fiber: 3.4 g
• Protein: 15.2 g