Ingredients Jump to Instructions ↓

  1. 1 tablespoon extra-virgin olive oil

  2. 2 medium onions, chopped (about 1 1/2 cups)

  3. 1 cup short- or medium-grain brown rice, (see Ingredient note)

  4. 3 cloves garlic, minced

  5. 1/2 cup dry white wine

  6. 2 14-1/2-ounce can reduced-sodium chicken broth, or 3 1/2 cups vegetable broth

  7. 8 ounces asparagus, ends trimmed, cut into 1-inch pieces (2 cups)

  8. 1 cup sugar snap peas, or snow peas, trimmed, cut into 1-inch pieces

  9. 1 cup diced red bell pepper, (1 medium)

  10. 1 1/2 cups freshly grated Parmesan cheese, (3 1/2 ounces)

  11. 1/4 cup chopped fresh parsley

  12. 1/4 cup chopped fresh chives

  13. 1-2 teaspoons freshly grated lemon zest Freshly ground pepper, to taste

Instructions Jump to Ingredients ↑

  1. 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.


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