Saffron Brown Rice “Risotto” with Peas and Asparagus

brown rice risotto

I’ve been really bad in terms of my eating habits lately.  The past few nights, I’ve been going out drinking with some girlfriends and my go to food when I drink is a nice big serving of fries.  So the other night, I decided to get back on track with a heart healthy “risotto” with lots of peas and asparagus.

Saffron Brown Rice “Risotto” with Peas and Asparagus

  •          10 oz package frozen peas
  •          1 bunch asparagus, trimmed and cut into 1 ½ inch pieces
  •          Pinch of saffron
  •          8 cups organic low sodium vegetable broth
  •          2 tbsp olive oil
  •          1 onion, chopped
  •          2 cups whole grain brown rice
  •          ¼ cup grated parmesan

Place the peas and asparagus in a heat proof bowl.  Cover with boiling water and set aside.

In a small bowl, pour ¼ cup boiling water and add the saffron.  Set aside.

In a large saucepan, bring the vegetable broth to a boil over high heat.  Reduce the heat and let the broth simmer.

In a large heavy-based saucepan, heat the olive oil over medium heat.  Add the onion and sauté until soft, about five minutes.  Add the rice and sauté for another five minutes.  Slowly add the hot vegetable broth, about a half a cup at a time, until the liquid is absorbed.  Continue adding the broth half a cup at a time, stirring constantly, until all the stock is absorbed and the rice is tender and creamy.  Add the saffron infused water.  Drain the peas and asparagus and add to the rice.  Once the rice is tender, remove from the heat and stir in the parmesan.  Serve with a dash more parmesan and a pinch of saffron.



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