Time
prep 0:25
total 1:10
Ingredients
1 tbsp. | extra-virgin olive oil | 2 | md. onions, chopped | 1 cup | short- or | | medium-grain brown rice * | 3 cloves | garlic, minced | 1/2 cup | dry white wine | 2 cans (14-1/2 oz. each) | reduced-sodium chicken broth or | 3-1/2 cup | vegetable broth | 8 oz. | asparagus, ends trimmed, cut into 1-inch pieces | 1 cup | sugar snap peas or | | snow peas, trimmed, cut into 1-inch pieces | 1 cup | diced red bell pepper | 1-1/2 cup | freshly grated Parmesan cheese | 1/4 cup | chopped fresh parsley | 1/4 cup | chopped fresh chives | 1 to 2 tsp. | freshly grated lemon zest, preferably organic | | Freshly ground pepper to taste |
0 Recipe Reviews
|
Subscribe for tasty updates:
|
Instructions
Preheat oven to 425°F
Heat oil in a Dutch oven or ovenproof deep sauté 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.
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.
Author's Comments
* Use short- or medium-grain brown rice to achieve the characteristic creamy risotto texture.
Makes 6 servings, about 1 cup each.
Per Serving: 267 Calories; 8 g Fat (3 g sat, 3 g mono); 11 mg Cholesterol; 35 g Carbohydrate; 12 g Protein; 3 g Fiber; 607 mg Sodium.
Nutritional Bonus: 65 mg Vitamin C (110% DV), 30% DV Vitamin A, 253 mg Calcium (25% DV).
Excerpt from the book The Essential EatingWell Cookbook: Good Carbs, Good Fats, Great Flavors (Eating Well)
Edited by Patsy Jamieson
Published by The Countryman Press; September 2004; $29.95US/$44.00CAN; 0-88150-630-3
Copyright © 2004 Eating Well, Inc.
www.eatingwell.com
Similar Recipes
risotto, side dishes