Sprouted Brown Rice Vegetable Risotto - OLDWAYS - Cultural Food Traditions OLDWAYS – Cultural Food T
In a medium pot cover broth and bring to a simmer. Heat oil in a medium pot over medium heat. Add onion and garlic and cook, stirring occasionally, until soften
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Ingredients
- 2 quarts vegetable broth
- ½ pound 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 sprouted brown rice
- 2 carrots, trimmed and chopped
- 2 zucchini, trimmed and chopped
- ½ cup fresh or frozen and thawed peas
- ⅔ cup grated Parmesan cheese
- 1 tablespoon butter
- Sea salt
- pepper
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