Wild Rice Risotto
Contributed by: News Canada
Ingredients:
- 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
- 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
Directions:
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
