The Essential EatingWell Cookbook (2004)
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.
6 servings, about 1 cup each
Active Time: 25 minutes |
Total Time: 1 hour 10 minutes
1 tablespoon extra-virgin olive oil
2 medium onions, chopped (about 1 1/2 cups)
1 cup short- or medium-grain brown rice, (see Ingredient note)
3 cloves garlic, minced
1/2 cup dry white wine
2 14-1/2-ounce can reduced-sodium chicken broth, or 3 1/2 cups vegetable broth
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.
Per serving :
8 g Fat;
3 g Sat;
3 g Mono;
11 mg Cholesterol;
35 g Carbohydrates;
12 g Protein;
4 g Fiber;
607 mg Sodium;
458 mg Potassium
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.