This recipe was really easy, even though it cooks for almost an hour. It's beautiful and flavorful and healthy and delicious. One thing to be wary of is the lemon zest - a little goes a VERY long way. I'd err on the side of too little rather than adding too much because it can be a little overpowering.
Other than that, this was amazing. We made it in our new Le Creuset braising pot and it turned out beautifully. I have some left over for lunch tomorrow and I am very excited. We would make this again (just with a tad less lemon!).
Baked Risotto Primavera
Eating Well, Spring 2004
This updated spring classic calls for nutty-tasting short-grain brown rice instead of the traditional white arborio. Because the cooking time is longer with whole-grain rice, this risotto is cooked in the oven rather than on the stovetop, eliminating the need for almost constant stirring.
1 tablespoon extra-virgin olive oil
2 medium onions, chopped (about 1 1/2 cups)
1 cup short- or medium-grain brown rice (see Ingredient note)
3 cloves garlic, minced
1/2 cup dry white wine
2 14 1/2-ounce cans 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)
1/4 cup chopped fresh parsley
1/4 cup chopped fresh chives
1-2 teaspoons 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.
Yield: 6 servings