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Summer Vegetable Brown Rice Risotto

This brown rice risotto is full of summer vegetables

Summer Vegetable Brown Rice Risotto

 

I’m not quite ready to say goodbye to summer.  But I am ready to slowly open the door for autumn.  This past weekend I bought some mums and planted tulip bulbs.  And I have been craving cider and donuts.  There will even be a pumpkin recipe up on the blog later this week.

But I’m not finished with corn on the cob and summer squash.  And I am certainly not ready to trade in the bright red, juicy tomatoes for the cardboard-like imitation tomatoes that can be found in the grocery stores around here in the winter and spring.

This risotto embraces all the flavors and bountiful vegetables found in the summer.  While a traditional risotto uses arborio rice, I used brown rice in this dish since it is what I had on hand.  I think the end result turned out quite well.  My critics all agreed.

Add or omit veggies to fit your likes and what you have.

 

Summer Vegetable Brown Rice Risotto

Total Time: 1 hour

Yield: Serves 4

Ingredients

  • 1 Tbs Earth Balance spread
  • 1 cup uncooked brown rice
  • Approximately 3 cups water
  • 2 cloves garlic, chopped
  • 1 patty pan squash, chopped
  • 1/2 onion chopped
  • kernels from 1 ear of sweet corn
  • 1 bell pepper, chopped
  • 1 tomato, chopped

Instructions

  1. Preheat a large skillet over medium heat.
  2. Add 1 Tbs Earth Balance spread. Add the onion and the garlic. Saute about 5 minutes. Add the rice and cook a couple minutes more.
  3. Add 2 cups water to the skillet. Bring to a boil.
  4. Reduce to a simmer and cook until liquid is almost absorbed. Add 1/2 cup water. Cook until liquid is absorbed. Continue to add 1/4-1/2 cup water until the rice is tender and the liquid is absorbed.
  5. When most of the liquid is absorbed but a little remains add the squash, bell pepper, and corn.
  6. Cook for about 10 minutes. Add the tomato and cook a couple minutes.
  7. Season with salt and pepper to taste.

Notes

Roughly adapted from Iowa Girl Eats

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One Comment

  1. I would love to have a bowl of this right now!!

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