Baked Risotto Primavera Recipe

This updated spring classic calls for nutty-tasting short-grain brown rice instead of the traditional white arborio. Because the cooking time is longer with whole-grain rice, this risotto is cooked in the oven rather than on the stovetop, eliminating the need for almost constant stirring. This recipe is from The Essential EatingWell Cookbook, and is shown courtesy of www.eatingwell.com.

• Meal Type: Entree
• Ethnicity: Italian
• Holiday Category: N/A
• Preparation Time: Over 1 hour, less than 1 day

Ingredients

• 1 tablespoon extra-virgin olive oil 2 medium onions, chopped (about 1 1/2cups)
• 2 medium onions, chopped (about 1 1/2 cups)
• 1 cup short- or medium-grain brown rice (see Note)
• 3 cloves garlic, minced
• 1/2 cup dry white wine
• 2 14 1/2-ounce cans reduced-sodium chicken broth or 3 1/2 cups vegetable broth
• 8 ounces asparagus, ends trimmed, cut into 1-inch pieces (2 cups)
• 1 cup sugar snap peas or 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 ounces)
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh chives
• 1-2 teaspoons freshly grated lemon zest, preferably organic
• Freshly ground pepper to taste

Directions

1. Preheat oven to 425°F
2. Heat oil in a Dutch oven or ovenproof deep sauté pan over medium heat. Add onions and cook, stirring occasionally, until softened, 3 to 5 minutes. Stir in rice and garlic; cook, stirring, 1 to 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.
3. Bake until the rice is just tender, 50 minutes to 1 hour.
4. Shortly before the risotto is done, steam asparagus, peas and bell pepper until crisp-tender, about 4 minutes.
5. Fold the steamed vegetables, Parmesan, parsley, chives, lemon zest and pepper into the risotto. Serve immediately.
6. Makes 6 servings, about 1 cup each.