Baked Risotto Primavera

Baked Risotto PrimaveraServings: 6
Preparation Time: 25 min.
Cooking Time: 70 min.

* 1 Tbs. extra virgin olive oil
* 2 medium onion\cooked, chopped
* 1 cup brown rice, short- or medium-grain
* 3 clove garlic, minced
* 1/2 cup dry white wine
* 3-1/2 cups vegetable broth, or reduced-sodium chicken broth
* 1/2 Lbs. asparagus, ends trimmed, cut into 1-0/1 inch pieces
* 1 cup sugar snap peas\cooked, or snow peas, trimmed and cut into 1-0/1 inch pieces
* 1 cup diced red bell pepper\cooked
* 1-1/2 cups freshly grated Parmesan cheese
* 1/4 cup chopped fresh parsley
* 1/4 cup chopped fresh chives
* 2 tsp. lemon zest
* tsp. freshly ground black pepper, to taste

Preheat oven to 425° F. 2. Heat oil in a Dutch oven or ovenproof deep saute pan 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, 50-60 minutes. 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.

Makes 6 servings, about 1 cup each. Courtesy and copyright 2004, Eating Well, Inc.