Recipe: <!-- -->Brown Rice Spring Vegetable Risotto<!-- --> | Whole Foods Market

Ingredients

• 4 cups low-sodium vegetable broth
• 1/2 pound (about 1/2 bunch) asparagus, trimmed and cut into 2-inch pieces
• 2 tablespoons extra-virgin olive oil
• 1 cup finely chopped onion
• 2 cloves garlic, finely chopped
• 2 cups short-grain brown rice
• 2 carrots, chopped
• 2 zucchini, chopped
• 1/2 cup fresh or frozen and thawed peas
• 2/3 cup grated Parmesan
• 1 tablespoon butter
• 1/4 teaspoon fine sea salt
• 1/8 teaspoon ground black pepper