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.

Cook Time:
25 mins
Additional Time:
45 mins
Total Time:
1 hrs 10 mins
6 servings, about 1 cup each


  • 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

  • ½ 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)

  • ¼ cup chopped fresh parsley

  • ¼ cup chopped fresh chives

  • 1-2 teaspoons freshly grated lemon zest

  • Freshly ground pepper, to taste


  1. Preheat oven to 425 degrees F.

  2. 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.

  3. Bake until the rice is just tender, 50 minutes to 1 hour.

  4. Shortly before the risotto is done, steam asparagus, peas and bell pepper until crisp-tender, about 4 minutes.

  5. 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 ( sells an excellent short-grain brown rice. Another source is

Nutrition Facts (per serving)

265 Calories
8g Fat
34g Carbs
12g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 265
% Daily Value *
Total Carbohydrate 34g 12%
Dietary Fiber 4g 14%
Total Sugars 4g
Protein 12g 24%
Total Fat 8g 10%
Saturated Fat 3g 17%
Cholesterol 11mg 4%
Vitamin A 1472IU 29%
Vitamin C 48mg 53%
Folate 49mcg 12%
Sodium 570mg 25%
Calcium 237mg 18%
Iron 2mg 11%
Magnesium 72mg 17%
Potassium 431mg 9%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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