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Baked Risotto Primavera Recipe

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Baked Risotto Primavera Recipe

Prep Time: Cook Time:

Ingredients

  • Olive oil | 1.00 tablespoon
  • Onions raw | 1.50 cup, chopped
  • Brown rice, medium grain, raw | 1.00 cup
  • Garlic, raw | 3.00 Tbsp
  • White wine | 4.00 fl oz
  • Vegetable broth | 3.50 cup
  • Asparagus, raw | 2.00 cup
  • Peas, edible-podded, raw | 1.00 cup, whole
  • Peppers, sweet, red, raw | 1.00 cup, chopped
  • Cheese, parmesan, grated | 1.50 cup
  • Parsley, raw | 0.25 cup chopped
  • Chives, raw | 8.00 tbsp chopped
  • Lemon peel, raw | 0.50 tsp
  • Spices, pepper, black | 1.00 dash
Nutrition Facts (Per Serving)

Calories per serving: 317.52 mg

Fat per serving: 10.62 g

Saturated fat per serving: 4.89 g

Protein per serving: 15.13 g

Sodium per serving: 923.32 mg

Cholesterol per serving: 22.00 g

Instructions

  1. Preheat oven to 425 degrees F.
  2. Heat oil in a Dutch oven or ovenproof high sided skillet over medium heat.
  3. Add onions and cook, stirring occasionally, until softened, 3 to 5 minutes. Stir in rice and garlic; cook, stirring, 1 to 2 minutes.
  4. Stir in wine and simmer until it has mostly evaporated.
  5. Add broth and bring to a boil. Cover the pan and transfer to the oven.
  6. Bake until the rice is just tender, 50 minutes to 1 hour.
  7. Shortly before the risotto is done, steam asparagus, peas and bell pepper until crisp-tender, about 4 minutes.
  8. Fold the steamed vegetables, Parmesan, parsley, chives, lemon zest and pepper into the risotto.
  9. Serve immediately.

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