Asparagus & Portobellini Brown Rice Risotto
Prep time
Cook time
Total time
Category: Main Dish
Makes: 2-4 servings
  • 1 tablespoon organic pastured butter (learn to make your own!)
  • 1 medium onion, chopped
  • 3 cloves of garlic, minced
  • 3 cups of broth, as needed (preferably homemade)
  • 1 cup brown rice, soaked and dehydrated (or buy sprouted rice)
  • sea salt, to taste
  • black pepper, to taste
  • ¼ teaspoon dried sage
  • ¼ teaspoon dried thyme
  • 2 portobellini mushrooms, chopped (or portobellos)
  • ½ – 1 pound of asparagus, chopped
  1. Heat 1 tablespoon butter in a large deep saucepan. Once hot, add onion and garlic, saute a few minutes until starting to soften. Add 1 cup of broth and the rice, stir well.
  2. Cook, stirring occasionally, until the broth has been absorbed. Stay nearby to keep an eye on it. Once it’s all been absorbed, add the remaining broth about ¼ cup at a time, stirring continuously so the rice does not burn. Make sure the liquid from your previous addition has all been absorbed before adding another ¼ cup. Somewhere mid-way through, add the salt, pepper, sage, and thyme. When you’re nearing the end, taste the rice. It should be al dente. Adjust seasonings if needed.
  3. Add the mushrooms and cook, stirring constantly, until mostly cooked through. Add your asparagus and stir, cooking until just bright green and cooked through. By this point, your rice should be completely cooked through. Spoon into bowls and serve.
Notes & Substitutions
dairy-free // avocado oil
Recipe by Newleaf Nutrition at