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Home : Side Dishes : Wild Rice Risotto

Makes 4 Servings
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Wild Rice Risotto

Contributed by: News Canada


  • 4 cups low-sodium chicken or vegetable broth
  • Salt to taste
  • 1/2 teaspoon pepper
  • 3 tablespoons butter or olive oil
  • 2 cloves garlic, minced
    Wild Rice Risotto With Almonds & Spring Vegetables
  • 1 leek (white and light green part only), trimmed and diced
  • 1 cup brown rice
  • 1/2 cup wild rice
  • 1 (2 1/4-ounce) package baby carrots, diced (about 2/3 cup)
  • 8 stalks asparagus, trimmed and cut into 1-inch pieces
  • 3/4 cup fresh or thawed frozen peas
  • 1 cup sliced almonds, toasted


Heat broth, salt and pepper in a saucepan over medium heat and bring to a low simmer. Reduce heat to low.

Heat butter or olive oil in a large skillet on medium heat. Add garlic and leek and cook until soft, about 4 minutes. Stir in rice and carrots, coating them with butter or oil. Turn heat to medium-low.

Stir in hot broth, 1 cup at a time, waiting for rice to absorb liquid before adding more - this will take 30-35 minutes. Add asparagus and peas when about 1 cup of broth is left. Stir in almonds just before serving, so they stay crunchy.

Serving Size: Makes 4 Servings

Nutritional Information: Per Serving: Calories 610, Cholesterol 0 mg, Carbohydrate 68 g, Fiber 11 g, Protein 22 g, Calcium 144 mg, Total Fat 30 g, Magnesium 202 mg, Saturated Fat 3.4 g Potassium 809 mg, Monounsaturated Fat 19 g, Sodium 818 mg, Polyunsaturated Fat 5.9 g Vitamin E 10.8 mg* - * Total Alpha-Tocopherol Equivalents


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