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Spring Brown Rice Risotto with an Egg on Top in a White Plate

Spring Brown Rice Risotto with Asparagus

Delicious and easy spring brown rice risotto with spring greens, carrots and asparagus. Healthy gluten-free dinner packed with spring flavors!
Course Main Course
Cuisine Mediterranean
Keyword asparagus risotto, brown rice risotto, spring
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Calories 479kcal


  • 2 tablespoons olive oil + 3 more
  • 2 medium-sized purple carrots (orange carrots are OK too), sliced
  • 10-12 spears green asparagus lower third cut off, chopped
  • 1/2 leek chopped
  • 2 stalks green onions chopped
  • 200 grams or 1 cup stinging nettles roughly chopped
  • 100 grams or 1/2 cup wild garlic roughly chopped
  • 2 cloves garlic
  • 1500 ml or 6-7 cups vegetable broth
  • 250 grams or 1 1/3 cups brown rice
  • 2 sprigs thyme
  • salt
  • black pepper
  • 50 grams or 1/2 cup grated Parmesan cheese or any other hard cheese or vegan cheese
  • 4 eggs omit if vegan
  • 4 wild garlic blossoms to garnish


  • PREPARE THE VEGGIES: In a large skillet, heat 2 tablespoons olive oil over medium heat. Add carrots and sautée for 1 minute, then add asparagus and leek and sautée for 2 more minutes. Finally, add spring onions, stinging nettles and wild garlic and sautée for 1 more minute. Transfer to a plate.
    Spring Brown Rice Risotto - Lineup of Three Vertical Images
  • MAKE RISOTTO: Keep the broth warm on the stove while you are making the risotto. Put the same skillet back on the stove with 3 tablespoons of olive oil. Sautée garlic for 1-2 minutes. Add rice and stir well until translucent. Make sure every rice grain is coated with oil. Add thyme and warm stock, one-two ladles at a time and stir the rice frequently. Cover the skillet with a lid when you are not stirring the risotto. Season with salt and black pepper to taste.
  • POACH EGGS: Beat an egg to the small bowl. Use a spoon to create a vortex in a pot of boiling water, then add an egg immediately. Cook for 2-3 minutes and remove with a slotted spoon. Repeat with the rest of eggs.
  • COMBINE:When you used all the vegetable broth and the rice is done, add Parmesan cheese (or any other hard cheese or vegan cheese) and sautéed vegetables and top it with a poached egg.


Store leftovers in the fridge for up to 3 days.


Calories: 479kcal | Carbohydrates: 66g | Protein: 17g | Fat: 16g | Saturated Fat: 4g | Cholesterol: 172mg | Sodium: 1791mg | Potassium: 540mg | Fiber: 7g | Sugar: 6g | Vitamin A: 7950IU | Vitamin C: 8.5mg | Calcium: 472mg | Iron: 3.9mg