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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 46 |
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This 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. Ingredients:
1 tablespoon extra-virgin olive oil 2 medium onions, chopped (about 1 1/2 cups) |
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 |
ingredient note: use short- or medium-grain brown rice to achieve the characteristic creamy risotto texture. |
Directions:
1. . Preheat oven to 425F
2. 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. 3. Bake until the rice is just tender, 50 minutes to 1 hour.
4. 4. Shortly before the risotto is done, steam asparagus, peas and bell pepper until crisp-tender, about 4 minutes.
5. 5. Fold the steamed vegetables, Parmesan, parsley, chives, lemon zest and pepper into the risotto. Serve immediately.
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