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  • Baked Risotto Primavera

    How to make Baked Risotto Primavera

    Yield: 4-6 servings


    1 tablespoon extra virgin olive oil
    2 medium onions, chopped
    1 cup short grain brown rice
    3 cloves garlic, minced
    1/2 cup dry white wine
    2 (14 1/2-ounce) cans reduced-sodium chicken or vegetable broth
    8 ounces asparagus, ends trimmed and cut into 1-inch pieces
    1 cup sugar snap peas or snow peas, trimmed and cut into 1-inch pieces
    1 medium red bell pepper, seeded and diced
    1 1/2 cups freshly grated Parmesan cheese (3 1/2 ounces)
    1/4 cup chopped fresh parsley
    1/4 cup chopped fresh green onions or chives
    Zest of one lemon
    Freshly ground black pepper to taste


    Preheat oven to 425 degrees F.

    Heat olive oil in a Dutch oven or oven-safe deep saute pan over medium heat. Add the onions and cook, stirring occasionally, until softened, about 3-5 minutes. Add the rice and garlic and cook, stirring, until fragrant, about 1-2 minutes. Add the wine and simmer until mostly evaporated. Add the chicken broth and bring to a boil. Cover the pot and transfer to the oven. Bake until the rice is just tender, 50 minutes to 1 hour.

    Shortly before the rice is done, steam asparagus, peas, and bell pepper until crisp-tender, about 4 minutes.

    Fold the steamed vegetables, Parmesan, parsley, green onions, lemon zest, and pepper into the risotto. Serve immediately.

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