Spring Vegetable & Meyer Lemon Brown Rice Risotto
- 1/2 lb asparagus
- 3 quarts water
- Pinch of salt
- 1 T olive oil
- 2 cloves of garlic, minced
- 1/2 c finely chopped yellow onion
- 1 c uncooked brown rice
- 1/2 c white wine
- 6-7 c vegetable broth
- 1 large carrot, julienned
- 1 c sweet peas
- 1/4 grated Parmesan cheese (optional)
- 2 T Meyer lemon juice
- 2 T Meyer lemon zest
- Salt & pepper to taste
- This recipe is vegetarian
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Asparagus (1/2 lb)
- Carrot, large (1)
- Garlic (2 cloves)
- Meyer lemon, juice (2 T)
- Meyer lemon, zest (2 T)
- Peas, sweet (1 c)
- Yellow onion (1/2 c)
- Canned Goods
Vegetable broth (6 c)
- Cooking & Baking
- Olive oil (1 T)
- Salt (1 Pinch)
- Salt & pepper (1)
- Pasta & Grains
- Brown rice (1 c)
- Drinks
- Water (3 quarts)
- Dairy
- Parmesan cheese, grated (1/4)
- Beer, Wine & Liquor
- White wine (1/2 c)
Preparation
Read recipe preparation on poorgirleatswell.com
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Recipe Stats
Published April 11, 2012 (10 months ago).
64 people saved this recipe.
