Pea and asparagus brown rice risotto

Pea and asparagus brown rice risotto

By
From
Digestion
Serves
2

This simple risotto is full of flavour, full of fibre and can look rather impressive, too. If you want to make a simpler version, then leave out the purée-making process. Brown rice risotto needs a greater amount of stock than regular risotto.

Ingredients

Quantity Ingredient
1 large onion, finely chopped, (keep about 1 tablespoon aside)
3 garlic cloves, finely chopped, keep 1 chopped clove aside)
1 tablespoon olive oil, plus 2 teaspoons extra
sea salt
250g short-grain brown rice
1 litre vegetable stock, plus more if needed
250g frozen peas, (set aside 70g)
120g asparagus spears, halved

Method

  1. Sauté the onion and garlic (apart from that you have set aside) in the 1 tablespoon of oil with a pinch of salt, until the onion is soft.
  2. Add the brown rice and 4–5 tablespoons of stock. Simmer until the stock looks like it has almost completely absorbed. Then add a little more.
  3. Keep adding the stock little and often, cooking for around 45 minutes, until a thick risotto texture has formed. You may even need some more stock, as brown rice can be demanding!
  4. Halfway through the process, add the peas. During the last five minutes, add the asparagus.
  5. Meanwhile, in a separate pan, sauté the reserved onion and garlic with some sea salt in the 2 teaspoons of oil until the onion has softened. Add the remaining peas and just enough vegetable stock to cover. Simmer until the peas are soft, then blend to a smooth purée.
  6. Portion the risotto into bowls and create a small well in the centre of each. Fill with the purée.

Note

  • Best for constipation.
Tags:
health
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