Baked Risotto Primavera Recipe

  • 1 tablespoon extra-virgin olive oil
  • 2 medium onions, chopped
  • 1 cup short- or medium-grain brown rice (see Ingredient note)
  • 3 cloves garlic, minced
  • 1/2 cup dry white wine
  • 2 (14.5 ounce) cans reduced-sodium chicken broth
  • 8 ounces 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 cups freshly grated Parmesan cheese
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped fresh chives
  • 1 teaspoon 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.