Baked Risotto Primavera (eating Well)

Total Time: 2 hrs Preparation Time: 1 hr Cook Time: 1 hr

Ingredients

• Servings: 6
• 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 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

Recipe

• 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.