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Spring Brown Rice Risotto with an Egg on Top in a White Plate
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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
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Calories 479kcal

Ingredients

  • 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

Instructions

  • 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.

Notes

Store leftovers in the fridge for up to 3 days.

Nutrition

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