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Wild Rice Risotto with Almonds & Spring Vegetables

Wild Rice Risotto with Almonds & Spring Vegetables


  • 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
  • 1 (2 1/4-ounce) package baby carrots, diced (about 2/3 cup)
  • 8 stalks asparagus, trimmed and cut into 1-inch pieces
  • 3/4 cup fresh or thawed frozen peas
  • 1 cup sliced almonds, roasted*



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.

*To roast slivered, chopped or sliced almonds: Spread in an ungreased baking pan. Place in 350ºF oven and bake 5 to 6 minutes or until golden brown and fragrant; stir once or twice to assure even browning. Note that almonds will continue to roast slightly after removing from oven.

Nutritional Analysis

Per serving for 4 servings:

Calories 354
Fat 16g
Saturated 1.9g
Monounsaturated 11.7g
Polyunsaturated 4.3g
Carb 9g
Protein 17g
Cholesterol 0mg
Fiber 5g
Calcium 96mg
Magnesium 129mg
Sodium 419mg
Potassium 483mg
Vitamin E 5.3mg*
*Total Alpha-Tocopherol Equivalents
Courtesy of the Almond Board of California