Brown Rice and Vegetable Risotto

Name: Brown Rice and Vegetable Risotto
Prep time: 30 min
Cook time: 1 h
Yield: 6
Ingredients: 1 quart vegetable broth, or as needed; 5 cups water, or as needed; 1/2 pound asparagus, cut into 2-inch pieces; 2 tablespoons olive oil; 1 cup finely chopped onion; 2 cloves garlic, finely chopped; 2 cups short-grain brown rice; 2 carrots, peeled and diced; 2 zucchini, diced; 1/2 cup green peas, thawed if frozen; 2/3 cup grated Parmesan cheese; 1 tablespoon butter; salt and ground black pepper to taste

Brown Rice and Vegetable Risotto was pinched from <a href="http://allrecipes.com/Recipe/Brown-Rice-and-Vegetable-Risotto/Detail.aspx" target="_blank">allrecipes.com.</a>

""While the nature of brown rice means that this dish will take longer to cook than standard risotto, it is well worth the wait. Feel free to adapt the recipe according to whatever seasonal produce is available to you."..."

INGREDIENTS

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1 quart vegetable broth, or as needed

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5 cups water, or as needed

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1/2 pound asparagus, cut into 2-inch pieces

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2 tablespoons olive oil

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1 cup finely chopped onion

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2 cloves garlic, finely chopped

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2 cups short-grain brown rice

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2 carrots, peeled and diced

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2 zucchini, diced

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1/2 cup green peas, thawed if frozen

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2/3 cup grated Parmesan cheese

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1 tablespoon butter

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salt and ground black pepper to taste

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