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Baked Rizotto Primavera




Source of Recipe


Internet


List of Ingredients




1 tablespoon olive oil
2 medium onions, chopped
2 medium onions, chopped
1 cup brown rice
3 cloves garlic, minced
1/2 cup dry white wine
2 14 1/2-ounce cans reduced-sodium chicken broth
8 ounces asparagus, ends trimmed, cut into 1-inch pieces
1 cup sugar snap peas or snow peas, trimmed, 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


Recipe



Preheat oven to 425°F 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.

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. Serve immediately.