Spring Brown Rice Risotto with Asparagus

Delicious and easy spring brown rice risotto with spring greens, carrots and asparagus. This brown rice risotto is packed with spring flavors!

2 tablespoons olive oil + 3 more
2 medium-sized purple carrots (orange carrots are OK, too), sliced
10-12 spears green asparagus, lower third cut off, chopped
1/2 leek, chopped
2 stalks green onions, chopped
200 grams or 1 cup stinging nettles, roughly chopped
100 grams or 1/2 cup wild garlic, roughly chopped
2 cloves garlic
1500 ml or 6-7 cups vegetable broth
250 grams or 1 1/3 cups brown rice
2 sprigs thyme
salt
black pepper
50 grams or 1/2 cup grated Parmesan cheese (or any other hard cheese or vegan cheese)
4 eggs (omit if vegan)
4 wild garlic blossoms, to garnish

View the full recipe at Happy Kitchen.Rocks →