Close
Cook Time:25 minsAdditional Time:45 minsTotal Time:1 hr 10 minsServings:6Yield:6 servings, about 1 cup eachJump to Nutrition Facts
Cook Time:25 minsAdditional Time:45 minsTotal Time:1 hr 10 minsServings:6Yield:6 servings, about 1 cup each
Cook Time:25 mins
Cook Time:
25 mins
Additional Time:45 mins
Additional Time:
45 mins
Total Time:1 hr 10 mins
Total Time:
1 hr 10 mins
Servings:6
Servings:
6
Yield:6 servings, about 1 cup each
Yield:
6 servings, about 1 cup each
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1tablespoonextra-virgin olive oil2 medium onions, chopped (about 1 1/2 cups)1 cup short- or medium-grain brown rice, (see Ingredient note)3clovesgarlic, minced½cupdry white wine2 14-1/2-ounce can reduced-sodium chicken broth, or 3 1/2 cups vegetable broth8 ounces asparagus, ends trimmed, cut into 1-inch pieces (2 cups)1 cup sugar snap peas, or snow peas, trimmed, cut into 1-inch pieces1 cup diced red bell pepper, (1 medium)1 1/2 cups freshly grated Parmesan cheese, (3 1/2 ounces)¼cupchopped fresh parsley¼cupchopped fresh chives1-2 teaspoons freshly grated lemon zestFreshly ground pepper, to taste
Cook Mode(Keep screen awake)
Ingredients
1tablespoonextra-virgin olive oil
2 medium onions, chopped (about 1 1/2 cups)
1 cup short- or medium-grain brown rice, (see Ingredient note)
3clovesgarlic, minced
½cupdry white wine
2 14-1/2-ounce can reduced-sodium chicken broth, or 3 1/2 cups vegetable broth
8 ounces asparagus, ends trimmed, cut into 1-inch pieces (2 cups)
1 cup sugar snap peas, or snow peas, trimmed, cut into 1-inch pieces
1 cup diced red bell pepper, (1 medium)
1 1/2 cups freshly grated Parmesan cheese, (3 1/2 ounces)
¼cupchopped fresh parsley
¼cupchopped fresh chives
1-2 teaspoons freshly grated lemon zest
Freshly ground pepper, to taste
DirectionsPreheat oven to 425 degrees F.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.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.TipsIngredient Note: Use short- or medium-grain brown rice, available in natural-foods stores and large supermarkets, to achieve the characteristic creamy risotto texture. Lundberg Family Farms (www.lundberg.com) sells an excellent short-grain brown rice. Another source is dannysorganic.com.Originally appeared: EatingWell Magazine, Spring 2004
Directions
Preheat oven to 425 degrees F.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.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.TipsIngredient Note: Use short- or medium-grain brown rice, available in natural-foods stores and large supermarkets, to achieve the characteristic creamy risotto texture. Lundberg Family Farms (www.lundberg.com) sells an excellent short-grain brown rice. Another source is dannysorganic.com.
Preheat oven to 425 degrees F.
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.
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.
Tips
Ingredient Note: Use short- or medium-grain brown rice, available in natural-foods stores and large supermarkets, to achieve the characteristic creamy risotto texture. Lundberg Family Farms (www.lundberg.com) sells an excellent short-grain brown rice. Another source is dannysorganic.com.
Originally appeared: EatingWell Magazine, Spring 2004
Rate ItPrint
Nutrition Facts(per serving)265Calories8gFat34gCarbs12gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
