Baked Risotto Primavera

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.

READER'S COMMENT:

"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...

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4 Reviews for Baked Risotto Primavera

09/26/2010

kristin.fremlin

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).

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07/27/2010

lisazmartin

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!!'

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04/22/2010

Anonymous

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

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04/11/2010

Anonymous

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!

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