Healthy Side Dish Recipes Healthy Vegetable Side Dish Recipes Healthy Asparagus Side Dish Recipes Healthy Steamed Asparagus Recipes Baked Risotto Primavera 5.0 (3) 3 Reviews 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 Updated on November 12, 2016 Print Rate It Share Share Tweet Pin Email Cook Time: 25 mins Additional Time: 45 mins Total Time: 1 hrs 10 mins Servings: 6 Yield: 6 servings, about 1 cup each Nutrition Profile: Bone Health Gluten-Free Healthy Aging Healthy Immunity High Calcium Low-Calorie Vegetarian Jump to Nutrition Facts Ingredients 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 Directions Preheat oven to 425 degrees 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 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. Rate it Print Nutrition Facts (per serving) 265 Calories 8g Fat 34g Carbs 12g Protein Show Full Nutrition Label Hide Full Nutrition Label 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. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved