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Baked Risotto Primavera

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*
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 to 2 teaspoons freshly grated lemon zest, preferably organic
Freshly ground pepper, to taste
directions

Preheat oven to 425 degrees F. Heat oil in a Dutch oven or ovenproof deep sauté pan over medium heat. Add onions and cook, stirring occasionally, until softened, three to five minutes. Stir in rice and garlic; cook, stirring, one to two 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 one hour.

Shortly before the risotto is done, steam asparagus, peas and bell pepper until crisp-tender, about four minutes. Fold the steamed vegetables, Parmesan, parsley, chives, lemon zest and pepper into the risotto. Serve immediately. Makes six servings, about 1 cup each.

*Use short- or medium-grain brown rice to achieve the characteristic creamy risotto texture.

suggestions
Per Serving: 267 calories; 8 g fat (3 g sat, 3 g mono); 11 mg cholesterol; 35 g carbohydrate; 12 g protein; 3 g fiber; 607 mg sodium. Nutritional Bonus: 65 mg vitamin C (110% DV), 30% DV vitamin A, 253 mg calcium (25% DV).

Recipe from The Essential EatingWell Cookbook: Good Carbs, Good Fats, Great Flavors (The Countryman Press, 2004) by Patsy Jamieson.