Baked Risotto Primavera
- Prep Time -
- Cook Time -
- Serves 6
Recipe Provided By: EatingWell.com
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1. Ingredients
- 1 tablespoon extra-virgin olive oil
- 2 medium onions, chopped
- 1 cup short- or medium-grain brown rice (see Ingredient note)
- 3 cloves garlic, minced
- 1/2 cup dry white wine
- 2 (14.5 ounce) cans reduced-sodium chicken broth
- 8 ounces asparagus, ends trimmed, cut into 1-inch pieces
- 1 cup sugar snap peas or snow peas, trimmed, cut into 1-inch pieces
- 1 cup diced red bell pepper
- 1 1/2 cups freshly grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh chives
- 1 teaspoon freshly grated lemon zest
- Freshly ground pepper to taste
Nutrition Info
Per Serving
- Calories: 332 kcal
- Carbohydrates: 36 g
- Dietary Fiber: 4 g
- Fat: 12 g
- Protein: 17 g
- Sugars: 6 g
About: Nutrition Info 
Powered by: ESHA Nutrient Database
2. Cooking Directions
- 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 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.
Yield: 6 servings
3. Still Hungry?
This updated spring classic calls for nutty-tasting short-grain brown rice instead of the traditional white arborio. Because the cooking time is longer with whole-grain rice, this risotto is cooked in the oven rather than on the stovetop, eliminating the need for almost constant stirring.
Notes:
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 (www.lundberg.com) sells an excellent short-grain brown rice. Another source is dannysorganic.com.
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Not Risotto
jhyan - June 18, 2007 03:40:58 PM PSTWhile in Italian, risotto mean rice in general, the dish risotto refers specifically to rice that has been stired while cooking, adding the liquid in increments. This cooking method pulls out the starch from the rice, creating a creamy sauce for the risotto. What this recipes is describing is a pilaf, where rice is coated with a fat (you also usually coat the rice with fat in risotto), and then all the liquid is added at once and not stirred. Pilafs are often baked, but not always.
As a culinarian, it drives me nuts when people use fancy cooking terms incorrectly trying to make thier dish sound more appealing.
Other than that, nice recipes, sounds delicious.10 of 15 found this review helpful.
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