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Ingredients

1 quart vegetable broth
5 cups water
1/2 pound (about 1/2 bunch) asparagus, trimmed and cut into 2-inch pieces
2 tablespoons olive oil
1 cup finely chopped onion
2 cloves garlic, finely chopped
2 cups uncooked short-grain brown rice
2 carrots, trimmed and chopped
2 zucchini, trimmed and chopped
1/2 cup fresh or frozen and thawed peas
2/3 cup grated Parmesan cheese
1 tablespoon butter
Sea salt and pepper to taste

Description

While The Nature Of Brown Rice Means That This Dish Takes Longer To Cook Than Standard Risotto, It Is Well Worth The Wait. Feel Free To Adapt The Recipe According To The Seasonal Produce Available.

Wholefoods