Baked Risotto Primavera
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.
Prep Time:
25 mins
Total Time:
1 hr 10 mins
Servings:
6 servings, about 1 cup each
Ingredients
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1 tablespoon extra-virgin olive oil
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2 medium onions, chopped (about 1 1/2 cups)
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1 cup short- or medium-grain brown rice, (see Ingredient note)
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3 cloves garlic, minced
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1/2 cup dry white wine
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2 14-1/2-ounce can reduced-sodium chicken broth, or 3 1/2 cups vegetable broth
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8 ounces asparagus, ends trimmed, cut into 1-inch pieces (2 cups)
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1 cup sugar snap peas, or snow peas, trimmed, cut into 1-inch pieces
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1 cup diced red bell pepper, (1 medium)
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1 1/2 cups freshly grated Parmesan cheese, (3 1/2 ounces)
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1/4 cup chopped fresh parsley
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1/4 cup chopped fresh chives
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1-2 teaspoons freshly grated lemon zest
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Freshly ground pepper, to taste
Directions
1.
Preheat oven to 425 degrees F.
2.
Heat oil in a Dutch oven or ovenproof high sided skillet 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.
Tip:
Ingredient Note: Use short- or medium-grain brown rice, available in natural-foods stores and large supermarkets, to achieve the characteristic creamy risotto texture. Lundberg Family Farms (www.lundberg.com) sells an excellent short-grain brown rice. Another source is dannysorganic.com.
Nutrition information
Calories 267, Total Fat 8 g, Saturated Fat 3 g, Monounsaturated Fat 3 g, Cholesterol 11 mg, Sodium 607 mg, Carbohydrate 35 g, Fiber 4 g, Protein 12 g, Potassium 458 mg. Daily Values: Vitamin A 30%, Vitamin C 110%, Calcium 25%. Exchanges: Starch 1.5,Vegetable 1.33,Lean Meat 1,Fat 0.5
Percent Daily Values are based on a 2,000 calorie diet
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