Baked Risotto Primavera
From grizzlybear 16 years ago
- 60 minutes to make
- Serves 46
This 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.
Ingredients
- 1 tablespoon extra-virgin olive oil 2 medium onions, chopped (about 1 1/2 cups) shopping list
- 2 medium onions, chopped (about 1 1/2 cups) shopping list
- 1 cup short- or medium-grain brown rice (see Note) shopping list
- 3 cloves garlic, minced shopping list
- 1/2 cup dry white wine shopping list
- 2 14 1/2-ounce cans reduced-sodium chicken broth or 3 1/2 cups vegetable broth shopping list
- 8 ounces asparagus, ends trimmed, cut into 1-inch pieces (2 cups) shopping list
- 1 cup sugar snap peas or snow peas, trimmed, cut into 1-inch pieces shopping list
- 1 cup diced red bell pepper (1 medium) shopping list
- 1 1/2 cups freshly grated parmesan cheese (3 1/2 ounces) shopping list
- 1/4 cup chopped fresh parsley shopping list
- 1/4 cup chopped fresh chives shopping list
- 1-2 teaspoons freshly grated lemon zest, preferably organic shopping list
- Freshly ground pepper to taste shopping list
- Ingredient Note: Use short- or medium-grain brown rice to achieve the characteristic creamy risotto texture. shopping list
How to make it
- . Preheat oven to 425F
- 2. Heat oil in a Dutch oven or ovenproof deep saut pan 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.
People Who Like This Dish 5
- jenniferbyrdez Kenner, LA
- ravenseyes Belcamp, USA 21017
- shandalulu West Valley City, UT
- texaschef DALLAS, TX
- clbacon Birmingham, AL
- biggrrr Vernon, CA
- grizzlybear CA
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The Rating
Reviewed by 2 people-
looks like you and I where both in the Risotto mood - its one of my favorite comfort foods - just makes you feel warm all over on a cold winter day like today!!! thanks Grizz
ravenseyes
in Belcamp loved it
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Now, this looks divine. Thanks babe.
jenniferbyrdez
in kenner loved it
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