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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	302.3 Kcal (1266 kJ)
Calories from fat	107.7 Kcal
		% Daily Value*
Total Fat	11.97g	18%
Cholesterol	22mg	7%
Sodium	432.59mg	18%
Potassium	456.65mg	10%
Total Carbs	31.01g	10%
Sugars	4.67g	19%
Dietary Fiber	3.68g	15%
Protein	15.92g	32%
Vitamin C	39.6mg	66%
Vitamin A	0.9mg	30%
Iron	46.8mg	260%
Calcium	321.5mg	32%

Amount Per 100 g
Calories	83.39 Kcal (349 kJ)
Calories from fat	29.71 Kcal
		% Daily Value*
Total Fat	3.3g	18%
Cholesterol	6.07mg	7%
Sodium	119.33mg	18%
Potassium	125.97mg	10%
Total Carbs	8.55g	10%
Sugars	1.29g	19%
Dietary Fiber	1.01g	15%
Protein	4.39g	32%
Vitamin C	10.9mg	66%
Vitamin A	0.2mg	30%
Iron	12.9mg	260%
Calcium	88.7mg	32%

* 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.

Tastes

salty
savory
bitter
sweet

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