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Baked Risotto Primavera
Baked Risotto Primavera
4 Reviews
From: EatingWell Magazine, Spring 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.
- By: Mary Ellen Evans EatingWell Recipe Contributor
Ingredients 6 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
- 1 tablespoon extra-virgin olive oil
- 2 medium onions, chopped (about 1½ cups)
- 1 cup short- or medium-grain brown rice, (see Ingredient note)
- 3 cloves garlic, minced
- ½ cup dry white wine
- 2 14- ½-ounce can reduced-sodium chicken broth, or 3½ cups vegetable broth
- 8 ounces asparagus, ends trimmed, cut into 1-inch pieces (2 cups)
- 1 cup sugar snap peas, or snow peas, trimmed, cut into 1-inch pieces
- 1 cup diced red bell pepper, (1 medium)
- 1½ cups freshly grated Parmesan cheese, (3½ ounces)
- ¼ cup chopped fresh parsley
- ¼ cup chopped fresh chives
- 1-2 teaspoons freshly grated lemon zest
- Freshly ground pepper, to taste
Preparation
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Active
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Ready In
- Preheat oven to 425°F.
- 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.
- 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.
- Serving size: about 1 cup
- Per serving: 265 calories; 8 g fat(3 g sat); 4 g fiber; 34 g carbohydrates; 12 g protein; 49 mcg folate; 11 mg cholesterol; 4 g sugars; 1,472 IU vitamin A; 48 mg vitamin C; 237 mg calcium; 2 mg iron; 570 mg sodium; 431 mg potassium
- Nutrition Bonus: Vitamin C (80% daily value), Vitamin A (29% dv), Calcium (24% dv)
- Carbohydrate Servings: 2½
- Exchanges: 1½ starch, 1⅓ vegetable, 1 lean protein, ½ fat
Reviews 4
September 26, 2010
By: kristin
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).
July 27, 2010
By: Lisa Z
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!!'
April 22, 2010
By: EatingWell User
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
April 11, 2010
By: EatingWell User
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!
