This risotto recipe is a very delicious yet simple. Packed with healthy brown rice, plenty of veggies (micro tomato and asparagus), and soybeans. Moreover, it’s completely vegan.
Bring vegetable broth and water to a boil in a pan over high heat.
In the same pan, add the washed asparagus and soybeans. Bring the heat to medium heat and simmer until tender (3-4 minutes). Drain and set aside for later.
While waiting for the broth mixture to boil, heat olive oil in a skillet. Use medium heat. Cook and stir garlic and onion until softened and fragrant (about 4 minutes). Then, add and stir brown rice until toasted (about 5 minutes).
Pour 250 ml hot broth mixture into the toasted brown rice, and stir it constantly or until the moisture is well-absorbed. Repeat the step until the rice becomes tender in your preference (can up to 45 minutes). Please keep the risotto mixture moist; if it gets dry, add hot water if necessary.
Add boiled asparagus, boiled soybeans, and micro tomato into the risotto. Keep stirring for another 2-3 minutes.
Season the cooked, tender brown rice risotto with salt and pepper.