By tenttrailcamp.com
Spring Vegetable Brown Rice Risotto Recipe
Instructions
Prep:20minCook:35min
A vibrant and creamy risotto made with short grain brown rice and a medley of fresh spring vegetables, finished with parmigiano reggiano.
Updated at: Sun, 19 Apr 2026 12:09:29 GMT
Nutrition balance score
Unbalanced
Glycemic Index
61
Moderate
Glycemic Load
59
High
Nutrition per serving
Calories608.3 kcal (30%)
Total Fat16.5 g (24%)
Carbs97.4 g (37%)
Sugars6.1 g (7%)
Protein14.3 g (29%)
Sodium1256.7 mg (63%)
Fiber5.3 g (19%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
2 tablespoonsextra virgin olive oil
divided
2 tablespoonsunsalted butter
organic, divided
8asparagus
large jumbo, peeled, ends trimmed, when sliced will have cups
1 cuplacinato kale
medium, cleaned, sliced thinly
1leek
large, cut thinly in circles
1 tablespoonfresh jalapeño
small dice
1 tablespoonfresh tarragon
chopped fine, can use fresh basil too
2scallions
medium, cleaned, sliced thinly
1 tablespoonfresh garlic
peeled, minced
2 cupsshort grain rice
I used, organic
⅓ cupsdry white wine
6 cupsvegetable broth
divided, I have used Organic Reduced Sodium Vegetable Base
½ cupGreen Peas
fresh or frozen
¼ cupparmigiano reggiano
shaved
Instructions
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