Baked Risotto Primavera (Eating Well)

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READY IN: 2hrs
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 425°.
  • Heat oil in a Dutch oven or ovenproof deep saute pan over medium heat.
  • Add onions and cook/stir occasionally, until softened, 3-5 minutes.
  • Stir in rice and garlic; cook, stirring, 1-2 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 (taste and add salt, if needed, too); serve immediately.
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