Brown Rice Risotto

Since we had brown rice in the pantry and some asparagus and 1 cup of flat birthday champagne in the fridge, I decided that some non-traditional risotto would be fun and tasty.

Brown Rice Risotto w/Asparagus


  • 1/2 red onion, diced
  • 1 tablespoon olive oil
  • pat of butter
  • 3-4 cloves garlic, minced
  • 1 cup brown rice
  • 1 cup champagne or white wine
  • 1 quart vegetable stock (if you don’t have a whole quart, you can mix water with stock – it will still be flavorful, but not as much)
  • 1 lb of asparagus, chopped – set the tips aside
  • salt and pepper to taste

To Do:

  1. Heat the olive oil over medium heat in a large pot and add the onion.  Cook until onion is translucent and add the garlic and deglaze with a bit of the wine.
  2. Cook for about 5 minutes and then add the rice.  Stir until the rice is evenly coated with oil and then add about a cup of stock.
  3. Continually stir until the stock is absorbed and then add the rest of the wine.  Keep stirring until the wine is absorbed.
  4. Add the rest of the stock and stir.  Reduce heat to a simmer and cover.
  5. Instead of a traditional risotto where you keep stirring and adding small increments of liquid, you can let the brown rice simmer for a while and just keep checking on every few minutes, giving it a couple of good stirs as you do so.  Once you see that the liquid has been reduced a bit, taste the rice.  If it is creamy and has a little bite to it, add the asparagus (except the tips).  Let that cook, uncovered for a few minutes and add more stock if you think the mixture is getting too dry.
  6. Then add the asparagus tips and cook for only a minute or two.  Season with salt and pepper (and, if you have it, some Parmesan would be nice) and serve.

5 Comments on “Brown Rice Risotto”

  1. Jenny says:

    wow! champagne risotto:)

  2. treesabird says:

    dairy-free risotto! I don’t believe my eyes, yay! thanks for sharing 🙂

  3. Jenny B says:

    Nice use of what you have. I love the forced creativity of cooking this way.

  4. WhitePlates says:

    The brown rice must add a totally new and earthy flavour. Looks lovely. 🙂

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