Baked Risotto Primavera

By Tessie2



1 tablespoon extra-virgin olive oil 2 medium onions, chopped (about 1 1/2 cups)
2 medium onions, chopped (about 1 1/2 cups)
1 cup short- or medium-grain brown rice (see Note)
3 cloves garlic, minced
1/2 cup dry white wine
2 14 1/2-ounce cans reduced-sodium chicken broth or 3 1/2 cups vegetable broth
8 ounces asparagus, ends trimmed, cut into 1-inch pieces (2 cups)
1 cup sugar snap peas or snow peas, trimmed, cut into 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

Use short- or medium-grain brown rice to achieve the characteristic creamy risotto texture.

1. Preheat oven to 425F

2. Heat oil in a Dutch oven or ovenproof deep saut 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.

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.