Savories & Sides

Wild Rice Spring Risotto With Almonds

Wild Rice Spring Risotto With Almonds
An impressive yet simple-to-make dish that showcases spring freshness.

Wild Rice Spring Risotto With Almonds

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
  • 2/3 cup diced carrots
  • 8 stalks asparagus, trimmed and cut into 1-inch pieces
  • 3/4 cup fresh or thawed frozen peas
  • 1 cup Mandelin Natural Sliced Almonds, roasted

Directions

  1. Heat broth, salt and pepper in a saucepan over medium heat and bring to a low simmer. Reduce heat to low.

  2. Heat butter or olive oil in a large skillet on medium heat. Add garlic and leek and cook until soft, about 4 minutes.

  3. Stir in rice and carrots, coating them with butter or oil.

  4. 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.

  5. Stir in almonds just before serving, so they stay crunchy.