Baked Risotto Primavera (Eating Well) |
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Prep Time: 60 Minutes Cook Time: 60 Minutes |
Ready In: 120 Minutes Servings: 6 |
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Per serving: 267 calories, 8 g fat, 3 g fiber 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 |
Directions:
1. Preheat oven to 425°.
2. Heat oil in a Dutch oven or ovenproof deep saute pan over medium heat.
3. Add onions and cook/stir occasionally, until softened, 3-5 minutes.
4. Stir in rice and garlic; cook, stirring, 1-2 minutes.
5. Stir in wine and simmer until it has mostly evaporated.
6. Add broth and bring to a boil; cover the pan and transfer to the oven.
7. Bake until the rice is just tender, 50 minutes to 1 hour.
8. Shortly before the risotto is done, steam asparagus, peas, and bell pepper until crisp-tender, about 4 minutes.
9. 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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