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.
- 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
- 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)
- 1 1/2 cups freshly grated Parmesan cheese, (3 1/2 ounces)
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh chives
- 1-2 teaspoons freshly grated lemon zest
- Freshly ground pepper, to taste
- 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.
Tips & Notes
- 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.
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.
Nutrition Bonus: Vitamin C (110% daily value), Vitamin A (30% dv), Calcium (25% dv).
Exchanges: 1 1/2 starch, 1 1/3 vegetable, 1 lean protein, 1/2 fat
More From EatingWell
If you're looking for an easy, healthy meal idea for dinner...
Whether you’re celebrating Cinco de Mayo or throwing a...
Few things are closer to perfection than the first sweet...
Trying to clean up your diet? These low-calorie recipes are...
Make your own pickles! Get the most out of summer’s bounty by...
Whether you’re packing a healthy snack for yourself or your...
This Memorial Day, throw a barbecue or picnic with these...
Try making a healthy summer dip recipe or summer salsa recipe...
You won’t waste half a day’s worth—or more—of calories with...
Whether you're looking for a quick breakfast or a refreshing...
Fresh seasonal produce offers plenty of reasons to try one of...
Barbecue sauce, rubs and marinades are easy, healthy ways to...
Everyone loves a good, juicy burger recipe! But hamburgers...
As delicious as eating healthy can be, we all still crave our...
Whether grilled, seared, broiled, baked or made into burgers...
These easy weeknight suppers are inspired by the bountiful...
- Ease of Preparation
- Total Time
- More than 1 hour
- Type of Dish
- Main dish, vegetarian