Brown Rice Risotto with Spring Vegetables - A Zest for Life

Name: Brown Rice Risotto with Spring Vegetables - A Zest for Life
Ingredients: 2 tablespoons extra virgin olive oil, divided; 2 tablespoons unsalted butter, organic, divided; 8 jumbo asparagus, peeled, ends trimmed (when sliced will have 2 cups); 6 medium lacinato kale, cleaned, sliced thinly, about 1 cup; 1 large leek, cut thinly in circles, about 1 1/2 cups; 1 tablespoon fresh jalapeño, small dice; 1 tablespoon fresh tarragon, chopped fine (can use fresh basil too); 2 medium scallions, cleaned, sliced thinly; 1 tablespoon fresh garlic, peeled, minced; 2 cups short grain rice, I used Lungberg organic; ⅓ cups dry white wine; 6 cups vegetable broth, divided (I have used "Better Than Boullon" Organic Reduced Sodium Vegetable Base); ½ cup green peas, fresh or frozen; ¼ cup parmigiano reggiano, shaved

azestforlife.com

Celebrate spring with a vibrant Brown Rice Risotto packed with asparagus, kale, and herbs. Perfectly creamy with a burst of seasonal flavors.

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Ingredients

2 tablespoons extra virgin olive oil, divided
2 tablespoons unsalted butter, organic, divided
8 jumbo asparagus, peeled, ends trimmed (when sliced will have 2 cups)
6 medium lacinato kale, cleaned, sliced thinly, about 1 cup
1 large leek, cut thinly in circles, about 1 1/2 cups
1 tablespoon fresh jalapeño, small dice
1 tablespoon fresh tarragon, chopped fine (can use fresh basil too)
2 medium scallions, cleaned, sliced thinly
1 tablespoon fresh garlic, peeled, minced
2 cups short grain rice, I used Lungberg organic
⅓ cups dry white wine
6 cups vegetable broth, divided (I have used "Better Than Boullon" Organic Reduced Sodium Vegetable Base)
½ cup green peas, fresh or frozen
¼ cup parmigiano reggiano, shaved