Baked Risotto Primavera
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.
Source: EatingWell Magazine, Spring 2004
Gallery
Recipe Summary
Nutrition Profile:
Ingredients
Directions
Tips
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.
Nutrition Facts
Serving Size: about 1 cup
Per Serving:
265 calories; protein 12g; carbohydrates 33.9g; dietary fiber 3.9g; sugars 4.1g; fat 7.7g; saturated fat 3.3g; cholesterol 11.3mg; vitamin a iu 1471.5IU; vitamin c 47.8mg; folate 49.2mcg; calcium 236.5mg; iron 2mg; magnesium 72mg; potassium 431.2mg; sodium 569.6mg; thiamin 0.2mg.
Exchanges:
1 1/2 starch, 1 1/3 vegetable, 1 lean protein, 1/2 fat