Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 2 onions (medium, chopped, about 1 -½cups)
  • 1 cup medium grain brown rice (or short-, see Note)
  • 3 cloves garlic (minced)
  • 1/2 cup dry white wine
  • 2 cups reduced sodium chicken broth (cans, or 3- ½ vegetable broth)
  • 1 ounce asparagus (ends trimmed, cut into -inch pieces, 2 cups)
  • 1 cup sugar snap peas (or snow peas, trimmed, cut into 1 -inch pieces)
  • 1 cup red bell pepper (diced, 1 medium)
  • 1 1/2 cups grated parmesan cheese (freshly, 3- ½ ounces)
  • 1/4 cup fresh parsley (chopped)
  • 1/4 cup chopped fresh chives
  • 2 teaspoons grated lemon zest (freshly, preferably organic)
  • freshly ground pepper (to taste)

Directions

  1. Preheat oven to 425 degrees F.
  2. Heat olive oil in a Dutch oven or ovenproof deep saute pan over medium heat. Add onions and cook, stirring occasionally, until softened, 3 to 5 minutes. Stir in brown 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.
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NutritionView more

300Calories
Sodium24%DV580mg
Fat17%DV11g
Protein27%DV14g
Carbs11%DV34g
Fiber16%DV4g

PER SERVING *

Calories300Calories from Fat100
% DAILY VALUE*
Total Fat11g17%
Saturated Fat5g25%
Trans Fat
Cholesterol20mg7%
Sodium580mg24%
Potassium370mg11%
Protein14g27%
Calories from Fat100
% DAILY VALUE*
Total Carbohydrate34g11%
Dietary Fiber4g16%
Sugars4g8%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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