Baked Risotto Primavera

Baked Risotto Primavera

Baked Risotto Primavera is an updated spring classic that calls for nutty-tasting short-grain brown rice instead of traditional white rice. Because the cooking time is longer with whole-grain rice, this risotto is cooked in the oven rather than on the stovetop!

Diet for hypothyroidism is making healthy food choices that include fruits and vegetables, whole grains, and lean protein can help you feel better and improve your overall health.

This baked risotto primavera is fresh and colorful and you would never guess it’s made with brown rice.

Here is its amazing recipe:
Total Time: 1 hr 10 mins | Servings: 6
  • 1 tablespoon extra virgin olive oil
  • 2 medium onions, chopped
  • 1 cup short-grain brown rice
  • 3 cloves garlic, minced
  • 1/2 cup dry white wine
  • 2 (14 1/2-ounce) cans of reduced-sodium chicken or vegetable broth
  • 8 ounces asparagus, ends trimmed and cut into 1-inch pieces
  • 1 cup sugar snap peas or snow peas, trimmed and cut into 1-inch pieces
  • 1 medium red bell pepper, seeded and diced
  • take 1 1/2 cups freshly grated Parmesan cheese (3 1/2 ounces)
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped fresh green onions or chives
  • Zest of one lemon
  • Freshly ground black pepper to taste
  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.
  3. Add broth and bring to a boil. Cover the pan and transfer it to the oven.
  4. Bake until the rice is just tender, 50 minutes to 1 hour.
  5. Shortly before the risotto is done, steam asparagus, peas, and bell pepper until crisp-tender, about 4 minutes.
  6. Fold the steamed vegetables, Parmesan, parsley, chives, lemon zest, and pepper into the risotto.
  7. Serve immediately.

Ingredient Note: Use short- or medium-grain brown rice, available in natural-foods stores and large supermarkets, to achieve the characteristic creamy risotto texture.

Nutrition Information

265 calories; protein 12g; carbohydrates 33.9g; dietary fiber 3.9g; sugars 4.1g; fat 7.7g; saturated fat 3.3g; cholesterol 11.3mg; vitamin a iu 1471.5IU; vitamin c 47.8mg; folate 49.2mcg; calcium 236.5mg; iron 2mg; magnesium 72mg; potassium 431.2mg; sodium 569.6mg; thiamin 0.2mg. 

Try out this recipe of Baked Risotto Primavera!

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