Baked Risotto Primavera

Recipe from Eating Well.com

1 T extra virgin olive oil
2 medium onions
1 c brown rice
3 cloves garlic
1/2 c dry white wine
29 oz. reduced-sodium chicken broth
8 oz. asparagus
1 c sugar snap peas
1 c red bell peppers
1 1/2 c Parmesan cheese
1/4 c fresh parsley
1/4 c fresh chive
2 t lemon zest
ground pepper
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Preheat over to 425 degrees.

Heat oil in a Dutch oven to ovenproof high sided skillet over medium heat. Add onions and cook, stirring occasionally, until softened, 3-5 minutes.

Stir in rice and garlic; cook, stirring, 1-2 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-1 hour.

Shortly before the risotto is done, steam asparagus, peas and bell pepper until crisp-tender, about 4 minutes.

Fold the steamed vegetables, Parm, parsley, chives, lemon zest and pepper into the risotto. Serve immediately.

267 Calories
6 Servings