Ingredients
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5 cups Vegetable Broth
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1 tablespoon Olive Oil
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1 large Leeks
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2 Garlic
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¼ cup short-grain Brown Rice
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5½ ounces baby Carrots
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6 Asparagus
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1 Zucchini
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2 tablespoons Butter
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¾ cup finely grated fresh Parmesan Cheese
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2¼ cups mixed baby Spinach
Directions
Short-grain brown rice adds a delicious nutty taste to risotto. It’s high in fiber and is believed to help lower cholesterol.
Steps
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1
Done
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Bring the stock to a boil in a saucepan. |
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2
Done
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Meanwhile, heat the oil in a large skillet over medium heat. Add the white leek slices and garlic and cook for 3–4 minutes, or until softened but not browned. |
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3
Done
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Stir in the rice and cook for 1 minute. Pour in half the hot stock, bring back to a boil, then cover and simmer for 15 minutes. |
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4
Done
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Add the carrots and half the remaining stock and stir again. Cover and cook for 15 minutes. |
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5
Done
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Add the green leek slices, asparagus, and zucchini, then add a little extra stock. Replace the lid and cook for 5-6 minutes, or until the vegetables and rice are just tender. |
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6
Done
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Remove from the heat, stir in the butter and two-thirds of the cheese, and add a little more stock, if needed. Top with the mixed salad greens, cover with the lid, and warm through for 1–2 minutes, or until the leaves just begin to wilt. |
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7
Done
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Spoon into shallow bowls, sprinkle with the remaining cheese, and serve immediately. |
