Be the first to Nutty brown rice takes the place of traditional arborio rice in this updated risotto which requires no stirring. Asparagus, sugar snap peas, and sweet red bell pepper give added flavor and color.
Prep Time: 26 minutes
Cook Time: 1 hour, 10 minutes
Ingredients:
- 1 tablespoon extra-virgin olive oil
- 2 medium onions chopped (about 1-1/2cups)
- 1 cup short- or medium-grain brown rice (see 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, preferably organic
- Freshly ground pepper to taste
Preparation:
Preheat oven to 425 degrees F.
Heat olive oil in a Dutch oven or ovenproof deep saute pan over medium heat. Add onions and cook, stirring occasionally, until softened, 3 to 5 minutes. Stir in brown 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.
Ingredient Note: Use short- or medium-grain brown rice to achieve the characteristic creamy risotto texture.
Makes 6 servings, about 1 cup each.
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).
Reprinted with permission.
Heat olive oil in a Dutch oven or ovenproof deep saute pan over medium heat. Add onions and cook, stirring occasionally, until softened, 3 to 5 minutes. Stir in brown 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.
Ingredient Note: Use short- or medium-grain brown rice to achieve the characteristic creamy risotto texture.
Makes 6 servings, about 1 cup each.
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).
Reprinted with permission.
