Baked Risotto Primavera Eating Well Recipes

BAKED RISOTTO PRIMAVERA (EATING WELL)

Baked Risotto Primavera (Eating Well) image

Make and share this Baked Risotto Primavera (Eating Well) recipe from Food.com.

Provided by ratherbeswimmin

Categories Brown Rice

Time 2h

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

1 tablespoon extra-virgin olive oil
2 medium onions, chopped (about 1 1/2 cups)
1 cup brown rice (short or medium grain)
3 garlic cloves, minced
1/2 cup dry white wine
2 (14 1/2 ounce) cans low sodium chicken broth (or 3 1/2 c. vegetable broth)
8 ounces asparagus, ends trimmed, cut into 1-inch pieces (2 cups)
1 cup sugar snap peas or 1 cup snow peas, trimmed, cut into 1-inch pieces
1 cup diced red bell pepper (1 medium)
1 1/2 cups freshly grated parmesan cheese (3 1/2 oz.)
1/4 cup chopped fresh parsley
1/4 cup chopped fresh chives
1 -2 teaspoon freshly grated lemon zest, preferably organic
fresh ground pepper, to taste

Steps:

Preheat oven to 425°.
Heat oil in a Dutch oven or ovenproof deep saute pan over medium heat.
Add onions and cook/stir occasionally, until softened, 3-5 minutes.
Stir in rice and garlic; cook, stirring, 1-2 minutes.
Stir in wine and simmer until it has mostly evaporated.
Add broth and bring to a boil; cover the pan and transfer to the oven.
Bake until the rice is just tender, 50 minutes to 1 hour.
Shortly before the risotto is done, steam asparagus, peas, and bell pepper until crisp-tender, about 4 minutes.
Fold the steamed vegetables, Parmesan, parsley, chives, lemon zest and pepper into the risotto (taste and add salt, if needed, too); serve immediately.

Nutrition Facts : Calories 321.3, Fat 11.4, SaturatedFat 5.1, Cholesterol 22, Sodium 435.4, Carbohydrate 36.2, Fiber 3.7, Sugar 4.4, Protein 16.9

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