Baked Risotto Primavera Eating Well Recipes
BAKED RISOTTO PRIMAVERA (EATING WELL)
Make and share this Baked Risotto Primavera (Eating Well) recipe from Food.com.
Provided by ratherbeswimmin
Categories Brown Rice
Time 2h
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 425°.
- Heat oil in a Dutch oven or ovenproof deep saute pan over medium heat.
- Add onions and cook/stir 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 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 (taste and add salt, if needed, too); serve immediately.
Nutrition Facts : Calories 321.3, Fat 11.4, SaturatedFat 5.1, Cholesterol 22, Sodium 435.4, Carbohydrate 36.2, Fiber 3.7, Sugar 4.4, Protein 16.9
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