Cheesy Brown Rice Risotto with Leeks and Asparagus
It's true that making risotto takes a little while, but it's not difficult and the creamy results are worth the effort!
Course Main Course
Prep Time 10minutes
Cook Time 1hour
Total Time 1hour10minutes
1poundasparagustrimmed and cut into bite-sized pieces
2large leekstrimmed and cut in half lengthwise and then into thin half circles
1teaspoonfine sea salt
2cupsshort grain brown rice
1/2cupdry white wine
5 to 6cupschicken stockheated to a simmer
3ouncesgrated Gruyere cheese
salt and freshly ground black pepperto taste
finely chopped flat leaf parsleyfor garnish
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 heat to medium-high 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 a bit more cheese if you like; serve.
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