26 vegetable brown risotto Recipes

vegetable broth , or as needed, water , or as needed, asparagus , cut into 2-inch pieces, olive oil, chopped onion, garlic, finely chopped, short-grain brown rice, carrots, peeled and diced, zucchini, diced, green peas, thawed if frozen, grated parmesan cheese, butter, salt and ground black pepper to taste

organic vegetable broth (such as swanson certified organic), water, olive oil, chopped shallots, presliced cremini mushrooms, garlic cloves, minced, dry white wine, uncooked brown arborio or other short-grain rice, cubed peeled fresh pumpkin, grated fresh parmesan cheese, chopped fresh or 2 tsp dried basil, chopped fresh or 1 tsp dried oregano, freshly ground black pepper

vegetable oil, boneless skinless chicken breast, thinly sliced, onion, chopped, chicken broth or 4 cups, uncooked instant brown rice, prepared horseradish, sugar, canned black beans, rinsed and drained or 2 cups other cooked beans, green bell pepper, sliced, red bell pepper, sliced, grated parmesan cheese

butter, salt pork, diced, olive oil, chopped onion, chicken livers, finely chopped, salt & freshly ground black pepper, uncooked arborio rice (i ve used brown arborio, excellent sub!) or 1 cup other short-grain rice (i ve used brown arborio, excellent sub!), boiling chicken broth or 3 cups vegetable broth, powdered saffron (optional, ok , the original recipe said option(this is not really optional for me, since i associate), good quality grated parmesan cheese or romano cheese

olive oil, shallots (finely chopped ), garlic (crushed ), porcini mushrooms (dried , soaked in 2/3 cup boiling water for 20 mins), brown rice (long grain), vegetable stock (homemade preferable), mushrooms (crimini, shiitake, chestnut, field , baby bella, sliced if large quartered if smaller), parsley (flat leaf chopped ), parmesan cheese (salt and pepper to, taste)

boiling water, mixed dried mushrooms, chicken or vegetable stock, olive oil, white closed cup mushrooms, sliced, brown closed cup mushrooms, sliced, onion, chopped, garlic, crushed, quinoa, risotto rice, dry white wine (the alcohol evaporates during cooking), freshly grated parmesan cheese, fresh basil leaves, snipped

olive oil, onion, diced, garlic cloves, crushed, risotto rice (just under 2 cups), red wine, hot vegetable stock, soft fresh goat cheese, fresh thyme sprig, to garnish, baby onion, peeled, olive oil, brown sugar, bourbon

short grain brown rice (or brown sushi rice), olive oil, yellow onion, finely diced, mixed mushrooms, thinly sliced, white wine, red bell pepper, cored and diced, vegetable broth, room temperature (or chicken broth), cornstarch mixed with 1 tbsp water, grated parmesan cheese, sea salt, fresh ground black pepper , to taste, truffle oil (optional)

olive oil, onion, chopped, garlic cloves, finely chopped, brown rice, vegetable stock, salt and pepper, red bell pepper, seeded and chopped, celery ribs, sliced, cremini mushrooms, thinly sliced, red kidney beans, fresh parsley, chopped (plus extra to garnish ), cashews

water, brown basmati rice or 2/3 white basmati rice, pearl barley, olive oil, oyster mushroom, thinly sliced, vegetable broth, grated parmesan cheese, ground pepper

brown rice, yellow squash , julienned, red onion, diced, carrot, grated, tomato paste, garlic cloves, asparagus, chopped in fours, vegetarian hot dogs, mushroom, raw, salt, water

organic vegetable broth (such as swanson certified organic), water, olive oil, chopped shallots, presliced cremini mushrooms, garlic cloves, minced, dry white wine, uncooked brown arborio or other short-grain rice, cubed peeled fresh pumpkin, grated fresh parmesan cheese, chopped fresh or 2 tsp dried basil, chopped fresh or 1 tsp dried oregano, freshly ground black pepper

vegetable oil, onion, sliced, green pepper , deseeded and sliced, tinned sweetcorn, brown rice, hot vegetable stock, soy sauce, cashew nuts

onion, peeled and diced, vegetable stock, leek, trimmed and sliced, garlic, crushed, smoked ham , cut into strips, risotto rice or 11 oz brown rice, broccoli florets, thyme , sprigs, parmesan cheese, to serve, ground black pepper

extra-virgin olive oil 2 medium onions, chopped (about 1 1/2 cups), onions, chopped (about 1 1/2 cups), short- or medium-grain brown rice (see note ), garlic, minced, dry white wine, reduced-sodium chicken broth or 3 1/2 cups vegetable broth, asparagus, ends trimmed , cut into 1-inch pieces (2 cups), sugar snap peas or snow peas, trimmed, cut into 1-inch pieces, diced red bell pepper (1 medium), freshly grated parmesan cheese (3 1/2 oz), chopped fresh parsley, chopped fresh chives, freshly grated lemon zest, preferably organic, freshly ground pepper to taste, ingredient note: use short - or medium-grain brown rice to achieve the characteristic creamy risotto texture.

short grain brown rice, water, vegetable bouillon cubes, unsalted butter, onion (diced ), grated parmesan cheese, salt and pepper

squash or 1 small butternut or 1 small acorn , your favorite, minute brown rice, frozen mixed vegetables, vegetable stock cube (or chicken if you prefer), water or 2 cups white wine, approximately, pepper , to taste, chinese five spice powder , to taste

extra virgin olive oil, oyster mushrooms , fibrous stems removed, mushrooms torn in half if very large, button mushrooms, cleaned and sliced, kosher salt and freshly ground pepper, shallot, finely diced, butter, extra virgin olive oil, mushroom , vegetable, or chicken broth, water, arborio rice, grated parmigiano-reggiano, plus more for serving, parsley, very finely chopped, procedure, combine the broth and the water in a medium saucepan and heat to simmer over medium heat., in a large, heavy saute pan, heat 3 tbsp of extra virgin olive oil over high heat until very hot, but not quite smoking., add about 1/3 of the mushrooms , taking care not to crowd the pan. saute the mushrooms over high heat until golden brown in spots, adding a small pinch of salt halfway through cooking., sauteed mushrooms with a slotted spoon and set aside, and repeat with the remaining mushrooms, adding the additional 2 tbsp of olive oil per batch. set mushrooms aside. taste and correct for salt., in a large saucier or pot set over medium heat, add the butter, the 1 tbsp olive oil, and the finely chopped shallots. cook and stir until the shallots are softened, 3-4 minutes (do not brown)., add the rice. stir until all of the rice grains are coated in the fat and have become translucent around the edges, about a minute., crank the heat to high and immediately add 1/2 cup of the simmering broth. stir the rice, making sure you get into the corners of your pot with your spoon, so the rice doesn tsp stick. continue stirring until most of the liquid has been absorbed by the rice. add another 1/2 cup of broth and keep stirring., continue adding the broth , 1/2 cup at a time, adding more only when the last 1/2 cup has been absorbed, until rice is al dente. (depending on the rice, you may use all of the liquid, or you may have some liquid left over. or you may need to add additional rice. keep an eye on the rice, tasting a grain at a time if you need to, to determine when the rice is done.), stir in about three-quarters of the reserved sauteed mushrooms. add the 1/3 cup parmigiano , and the remaining 1 tbsp butter. taste and correct for salt., serve: spoon risotto into a bowl. top with some of the remaining sauteed mushrooms, a sprinkle of chopped parsley, and a few grindings of black pepper. serve with additional grated cheese on the side.