This risotto is so creamy and flavorful you won’t believe it’s healthy. The freshness from the spring asparagus, the natural sweetness from the corn, combined with the nuttiness of the brown rice make this risotto unbelievably delicious!
Total: 40 min
Prep: 10 min
Cook: 30 min
Yields: 4-6 servings
2 tablespoons olive oil
1 small yellow onion, finely chopped
2 garlic cloves, minced
½ fennel, finely chopped
½ cup white wine
5 cups of hot veggie stock
1 cup brown Arborio rice
½ teaspoon Himalayan pink salt
½ teaspoon freshly ground black pepper
½ cup fat free cream cheese
¾ pounds asparagus, trimmed and cut into 1 inch peaces and blanched
1 cup frozen corn
In a large pan over a medium heat cook the onion, garlic and fennel in olive oil. Add the white wine and let it simmer for 2 minutes. Add the rice and let it cook for 1 minute.
Add a ladle of the simmering veggie stock to the rice, stir constantly and continue to add the stock one ladle full at a time making sure to wait until the rice has soaked it all up before adding in another. Continue cooking the rice this way for about 30 minutes. Depending the brand of your rice this might take a little longer, so if needed add more stock or water.
When the rice is fully cooked, season with salt and pepper and turn off the heat. Add the cream cheese, cooked asparagus, frozen corn and stir to coat everything well. Serve hot and enjoy!