Wild Rice Spring Risotto With Almonds
Rated 5.0 stars by 1 users
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
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 4 minutes.
Stir in rice and carrots, coating them with butter or oil.
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.
Stir in almonds just before serving, so they stay crunchy.
Recipe Note
Almond Board of Calfornia