Wild rice risotto with almonds and spring vegetables
4 cups low-sodium chicken or vegetable broth
Salt to taste
1/2 tsp pepper
3 tbsp 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
2/3 cup baby carrots, diced
8 stalks asparagus, trimmedz and cut into one-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 four minutes. Stir in rice and carrots, coating them with butter or oil. Turn heat to medium-low.
Stir in hot broth, one cup at a time, waiting for rice to absorb liquid before adding more - this will take 30 to 35 minutes.
Add asparagus and peas when about one cup of broth is left. Stir in almonds just before serving, so they stay crunchy.
Nutritional information:
610 calories
68 g carbohydrate
11 g fibre
22 g protein
144 mg calcium
30 g total fat
202 mg magnesium
818 mg sodium
