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Before making this Brown Rice Risotto, I’d always taken shortcuts when making risotto. My favorite trick (which I still like) is to start with leftover, cooked brown rice and add enough simmering broth to make it creamy. I’ve also made oven risotto with good results. But I decided that it was time to see if making it in the traditional way – adding one ladleful of liquid at a time – is really worth the effort. It is.
I made this risotto on a lazy Sunday afternoon, excited to dress up spring’s first asparagus spears and tender leeks in creamy rice and lots of melty Gruyère cheese. While it bubbled away on the stove I took stock of life, breathed a little deeper, and made some Banana Oatmeal Cookies for the coming week. It almost felt like a meditation.
Recipe Options
- If you can’t find leeks at the grocery store, use 2 or 3 finely chopped large shallots or one medium yellow onion.
- For an alcohol free version, use chicken broth or vegetable broth instead.
- Brown arborio rice is a great swap in for short grain rice if your grocery store happens to carry it.
Even if you’ve resisted the traditional risotto process like me, I hope you’ll give this recipe a try. And when leeks are at their peak, don’t forget about this incredible Potato Leek Soup. And with peak asparagus, everyone loves this Prosciutto Wrapped Asparagus.
Serving Suggestions:
Serve this risotto as a side dish for simple main dishes like Pan-Fried Lamb Chops, Slow Roasted Salmon, or Grilled Chicken Thighs.
More Delicious Brown Rice Recipes
Cheesy Brown Rice Risotto with Leeks and Asparagus
Ingredients
- 2 tablespoons butter or olive oil, divided
- 1 pound asparagus trimmed and cut into bite-sized pieces
- 2 large leeks trimmed and cut in half lengthwise and then into thin half circles
- 1 teaspoon fine sea salt
- 2 cups short grain brown rice
- 1/2 cup dry white wine
- 5 to 6 cups chicken stock heated to a simmer
- 3 ounces grated Gruyere cheese
- salt and freshly ground black pepper to taste
- finely chopped flat leaf parsley for garnish
- grated parmesan cheese for garnish
Instructions
- Melt one tablespoon of the butter in a large saucepan over medium heat. Add asparagus; cook and stir until bright green and crisp-tender, 3 to 4 minutes. Remove from pan.
- To the same saucepan add remaining tablespoon of butter, leeks and salt; cook and stir until leeks are tender, 5-6 minutes.
- Add rice to leeks; cook and stir 2 to 3 minutes, until rice is very shiny. Raise to medium-high heat and add wine. Bring to boil, stirring until wine is nearly absorbed.
- Reduce heat to medium-low and begin to add simmering stock, one ladleful at a time, stirring often until liquid is nearly absorbed before adding the next. Stir risotto often during this process to keep it from sticking to the bottom of the saucepan.
- Continue to cook the risotto, adding a ladleful or two at a time for 30 to 35 minutes, until the rice is nearly tender but still a bit firm in the middle.
- Stir in asparagus and a bit more stock. When stock has absorbed, stir in cheese and a little more stock so that the risotto is creamy (neither runny nor stiff). Season to taste with salt and pepper.
- Sprinkle with parsley and parmesan cheese if you like; serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
