Vegetarian

Baked Risotto Primavera is for Side Dish.

Baked Risotto Primavera takes several minutes to prepare.

Baked Risotto Primavera takes several minutes to cook.

Baked Risotto Primavera makes 8 servings.

The ingredients for Baked Risotto Primavera are:

1 Tbsp olive oil
1 cup onion, diced
1 cup short- or medium-grain brown rice
2 1/2 Tbsp minced garlic
1/2 cup dry white wine
3 1/2 cups vegetable broth
2 cups asparagus, ends trimmed, cut into 1-inch pieces
1 cup snow peas, trimmed, cut into 1-inch pieces
1 cup diced red bell pepper
1 cups reduced fat parmesan cheese
1 Tbsp dried parsley
1 Tbsp dried chives
1 1/2 tsp lemon zest
1/2 tsp black pepper

Here is how you make Baked Risotto Primavera:

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.5.Fold the steamed vegetables, parmesan, parsley, chives, lemon zest and pepper into the risotto. Serve immediatelyNumber of Servings: 8Recipe submitted by SparkPeople user SLJGEMINI75.

The nutritional information for Baked Risotto Primavera is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 210.1

• Total Fat: 8.1 g
• Cholesterol: 30.0 mg
• Sodium: 865.5 mg
• Total Carbs: 25.9 g
• Dietary Fiber: 2.1 g
• Protein: 8.2 g