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Asparagus and Mushroom Risotto made with brown rice

Updated on July 6, 2009

Thanks to Joni Reed for this wonderful redux


Mushroom and Asparagus Risotto


Rice:  1 lb. brown rice, uncooked


Bring 5 c. water to a boil in medium (3 quart) saucepan.  Add rice; cover and simmer for about 40 minutes until tender.


Vegetables:  1 medium red onion, diced

             1 large red bell pepper, diced

             8 - 10 large mushrooms, sliced

             6 - 8 cloves garlic, minced


Cut up above vegetables. Set aside.


Seasonings:  1/2 c. dry red wine

             half 4.2 oz. bottle vegetable broth

                 concentrate or enough bouillon cubes                     to make six cups broth

             1 1/2 Tbl. dried or 3 Tbl. fresh parsley,                    chopped

             1/2 tsp. salt

             1/2 tsp. white pepper

             1 Tbl. Tony Chachere’s Creole seasoning


In one quart bowl, combine all above seasonings in two   cups of water. Set aside.


Miscellaneous:  2 Tbl. olive oil

                12 asparagus spears, cut into 1” pieces

                8 oz. grated Italian cheeses


In a large (8 -10 quart) pot, heat olive oil. 

Sauté onions, peppers, mushrooms and garlic for 5 min.

Add seasonings and liquids; increase heat to a low boil.

Add asparagus; simmer for 3-5 minutes.

Add rice to pot.  Gently fold in cheese and serve.


Takes one to one and a half hours.

Makes 3 - 4 quarts.

Joni Reed, the author of this great dish
Joni Reed, the author of this great dish


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    • Stan Dyer profile image

      Stan Dyer 8 years ago from Everywhere life is...

      If you have any questions about this recipe, the preparation or the quantities, please feel free to contact me directly at for clarification. Done correctly, this is the best risotto in the world and is a great side dish for a variety of entrees. The rice does not, however, freeze well, so plan on eating plenty!