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Ingredients

• ✓ short-grain brown rice
• vegetable broth
• water
• asparagus
• olive oil
• onion
• garlic
• carrot
• zucchini
• green pea
• parmesan cheese
• butter
• salt
• black pepper

Instructions

1. 1 Bring vegetable broth and water to a boil in a saucepan over high heat. Add asparagus, reduce heat to low, and simmer until just tender, 2 to 3 minutes. Use a slotted spoon to transfer asparagus to a bowl of ice water; let chill for 5 minutes. Drain and set aside. Meanwhile, cover saucepan and keep broth mixture at a near-simmer on low heat.
2. 2 Heat olive oil in large skillet over medium heat. Stir in onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add rice and cook, stirring gently, until toasted and fragrant, 4 to 5 minutes.
3. 3 Pour 1 cup of the hot broth mixture into the rice and cook, stirring constantly, until liquid is almost absorbed. Adjust heat if necessary to maintain a simmer. Repeat, using 1/2 cup liquid at a time, until rice is just beginning to become tender, about 25 minutes.
4. 4 Stir in diced carrots. Continue adding broth and stirring rice mixture until carrots are just tender, about 20 minutes more. Mix in zucchini; if broth mixture gets low, add hot water as needed. Cook and stir, adding broth, until rice is tender, about 5 minutes.
5. 5 Mix in drained asparagus and peas and cook until heated through, 2 to 3 minutes, Add Parmesan and butter, stirring until butter melts. Season to taste with salt and pepper. Pour in an additional 1/2 cup hot broth to the finished risotto for a softer consistency, if desired.

By Carla

Ingredients

• ✓ short-grain brown rice
• salt
• green onion
• sesame oil
• soy sauce
• ginger
• garlic
• vegetable broth
• chicken broth
• sugar snap pea
• cabbage
• carrot
• zucchini
• chicken breast
• onion
• red bell pepper
• vegetable oil

Instructions

1. 1 Heat 2 teaspoons vegetable oil in a large lidded skillet or wok over medium-high heat until it shimmers. Add pepper and onion and cook, stirring occasionally, until crisp-tender, about 5 minutes. Transfer to a bowl.
2. 2 Add another 2 teaspoons oil to the skillet and heat until it shimmers. Add chicken and cook, stirring occasionally, until no longer pink, about 5 minutes. Transfer to bowl with vegetables.
3. 3 Add another 2 teaspoons oil and heat until it shimmers. Add chopped zucchini, carrots, cabbage, and snap peas; cook, stirring occasionally, 2 minutes. Add broth and cook, covered, until vegetables are crisp-tender, about 3 minutes more. Transfer to bowl.
4. 4 Add remaining 3 teaspoons oil to the skillet and heat until it shimmers. Add garlic and ginger, cook and stir for 15 seconds. Add rice and cook, breaking up clumps and stirring occasionally for 2 minutes. Add bowl contents, soy sauce, sesame oil, green onions, and salt. Cook, stirring and tossing, until well mixed and heated through, about 5 minutes more.

By Allrecipes Member

Ingredients

• ✓ short-grain brown rice
• apple cider vinegar
• caper
• black olive
• carrot
• pea
• chicken broth
• roasted red pepper
• tomato
• garlic
• parsley
• red bell pepper
• onion
• chorizo
• chicken thigh
• olive oil
• saffron
• turmeric
• red pepper
• paprika
• salt

Instructions

1. 1 Combine salt, paprika, red pepper, turmeric, and saffron in a small bowl. Set aside.
2. 2 Heat olive oil in a paella pan or large pot over medium heat. Add chicken and chorizo and cook until browned, 5 to 10 minutes. Transfer meat to a platter. Add onion, bell pepper, parsley, and garlic to the pot; cook, stirring occasionally, for 5 minutes. Add rice, tomato, and roasted red peppers; cook until rice begins to brown, about 5 minutes. Add spice mixture and broth, then return chicken and chorizo to the pot, burying them in the paella.
3. 3 Increase the heat to high and bring to a boil, stirring every 10 minutes. Reduce the heat to medium and cook, uncovered, for 50 to 55 minutes. Stir in thawed peas and carrots, olives, capers, and apple cider vinegar; cook until everything is heated through, 3 to 5 more minutes.

By Mariposa