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Baked Risotto Primavera

http://www.eatingwell.com/recipes/baked_risotto_primavera.html

From EatingWell:  Spring 2004, 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

Ingredients

Preparation

  1. Preheat oven to 425°F.
  2. 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.
  3. Bake until the rice is just tender, 50 minutes to 1 hour.
  4. 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.

Nutrition

Per serving : 267 Calories; 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

Exchanges: 1 1/2 starch, 1 1/3 vegetable, 1 lean protein, 1/2 fat

Tips & Notes