- 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
- Calories: 332 kcal
- Carbohydrates: 36 g
- Dietary Fiber: 4 g
- Fat: 12 g
- Protein: 17 g
- Sugars: 6 g
About: Nutrition Info
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- 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
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.
Use short- or medium-grain brown rice, available in natural-foods stores and large supermarkets, to achieve the characteristic creamy risotto texture.
(Via Yahoo! Food)