Ingredients:
- freshly ground pepper to taste
- ingredient note: use short - or medium- grain brown rice to achieve the characteristic creamy risotto texture.
Directions:
- . Preheat oven to 425F
- 2. Heat oil in a Dutch oven or ovenproof deep saut 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 41.46 Kcal (174 kJ) | ||
| Calories from fat | 11.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.28g | 2% | |
|---|---|---|---|
| Cholesterol | 4.52mg | 2% | |
| Sodium | 102.16mg | 4% | |
| Potassium | 58.42mg | 1% | |
| Total Carbs | 4.39g | 1% | |
| Sugars | 0.62g | 2% | |
| Dietary Fiber | 0.5g | 2% | |
| Protein | 2.53g | 5% | |
| Vitamin C | 5.2mg | 9% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 6.3mg | 35% | |
| Calcium | 43.2mg | 4% | |
| Amount Per 100 g | |||
| Calories | 83.4 Kcal (349 kJ) | ||
| Calories from fat | 23.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.58g | 2% | |
|---|---|---|---|
| Cholesterol | 9.09mg | 2% | |
| Sodium | 205.46mg | 4% | |
| Potassium | 117.5mg | 1% | |
| Total Carbs | 8.82g | 1% | |
| Sugars | 1.25g | 2% | |
| Dietary Fiber | 1g | 2% | |
| Protein | 5.08g | 5% | |
| Vitamin C | 10.4mg | 9% | |
| Vitamin A | 0.2mg | 4% | |
| Iron | 12.7mg | 35% | |
| Calcium | 86.9mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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