Baked Risotto Primavera

Rating: 5 stars
4 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Mary Ellen Evans
Source: EatingWell Magazine, Spring 2004

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Recipe Summary

total:
1 hr 10 mins
Servings:
6
Nutrition Profile:
Low-Calorie
Gluten-Free
Vegetarian
High Calcium
Bone Health
Healthy Aging
Healthy Immunity
Nutrition Info
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Ingredients

Directions

  • Preheat oven to 425 degrees F.

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  • 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.

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 24% DV; carbohydrates 33.9g 11% DV; exchange other carbs 2.5; dietary fiber 3.9g 16% DV; sugars 4.1g; fat 7.7g 12% DV; saturated fat 3.3g 16% DV; cholesterol 11.3mg 4% DV; vitamin a iu 1471.5IU 29% DV; vitamin c 47.8mg 80% DV; folate 49.2mcg 12% DV; calcium 236.5mg 24% DV; iron 2mg 11% DV; magnesium 72mg 26% DV; potassium 431.2mg 12% DV; sodium 569.6mg 23% DV; thiamin 0.2mg 20% DV.
Exchanges:

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

Reviews (4)

Read More Reviews
4 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
EatingWell User
Rating: 5 stars
10/30/2011
This was very very good. We love risotto but wanted a healthier alternative. Not only is this better for you because of the brown rice and no cream but it was really easy to make too. This will be going into our regular rotation! Read More
EatingWell User
Rating: 5 stars
10/30/2011
This is one of my favorite dishes to share with company. It tastes decadent but calorie friendly. I usually use less parmesan than recommended and sometimes forget to add the lemon and parsley at the end and it is still delicious. Maggi Read More
Lisa Z
Rating: 5 stars
10/30/2011
I thought the flavor of this dish was exceptional. The lemon zest pushed it over the edge so don't skimp! I also loved the "throw it in the oven" aspect - a deliciously creamy and beautifully textured risotto without the constant stirring! The long cook time also gave me plenty of time to prepare accompaniments. I served this with lemon and herb marinated boneless skinless chicken thighs and a light salad. Fabulous!!' Read More
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kristin
Rating: 5 stars
10/29/2011
This was really good. I really like the nuttiness of the brown rice and boy does it taste rich! I had to cook it about 10-15 min longer than the recipe called for. As a cheese lover I can't believe I'm going to say this but I found the parmesan overpowering to all the other flavours. Next time I will cut the parmesan by 1/2 (and then add back as needed). Read More
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