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!
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This baked risotto primavera is fresh and colorful and you would never guess it’s made with brown rice.
Here is its amazing recipe:
- 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
- Preheat oven to 425 degrees F
- 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 it 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.
Ingredient Note: Use short- or medium-grain brown rice, available in natural-foods stores and large supermarkets, to achieve the characteristic creamy risotto texture.
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.