Baked Risotto Primavera

Made it,
Loved it.

Serving size 6

Total Time 1HR10MIN

Ingredients

1 Tbsp extra virgin olive oil
2 medium onion, chopped (about 1 1/2 cups)
1 cup short- or medium-grain brown rice (see Ingredient note)
3 clove garlic, minced
½ cup dry white wine
2 14 1/2 ounce can reduced-sodium chicken broth or 3 1/2 cups vegetable broth
8 oz asparagus, ends trimmed, cut into 1-inch pieces (2 cups)
1 ½ cup sugar snap peas or snow peas, trimmed, cut into 1-inch pieces
1 cup diced red bell pepper (1 medium)
1 ½ cup freshly grated Parmesan cheese (3 1/2 ounces)
¼ cup chopped fresh parsley
¼ cup chopped fresh chives
2 tsp freshly grated lemon zest
freshly ground pepper to taste

Directions

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. 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.

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