- Recipe created by FabFood on Jul 23, 2007
- Permalink: http://sheknows.com/recipes/baked-risotto-primavera
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Recipe for Baked Risotto Primavera. This updated spring classic calls for nutty-tasting short-grain brown rice instead of the traditional white arborio.
- 1 tablespoon extra-virgin olive oil
- 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
- 3 1/2 cups chicken or vegetable stock
- 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
- Makes 6 servings, about 1 cup each.
- 1. Preheat oven to 425°F
- 2. Heat oil in a Dutch oven or ovenproof deep sauté 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.
- Per Serving: 267 Calories; 8 g Fat (3 g sat, 3 g mono); 11 mg Cholesterol; 35 g Carbohydrate; 12 g Protein; 3 g Fiber; 607 mg Sodium. Nutritional Bonus: 65 mg Vitamin C (110% DV), 30% DV Vitamin A, 253 mg Calcium (25% DV).