Categories: Italian, Main Dish, Rice

Ingredients

• 1 tablespoon extra-virgin olive oil
• 2 medium onions, chopped (about 1 1/2 cups)
• 1 cup brown rice (short or medium grain)
• 3 garlic cloves, minced
• 1/2 cup dry white wine
• 2 (14 1/2 ounce) cans low sodium chicken broth (or 3 1/2 c. vegetable broth)
• 8 ounces asparagus, ends trimmed, cut into 1-inch pieces (2 cups)
• 1 cup sugar snap peas or 1 cup 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 oz.)
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh chives
• 1 -2 teaspoon freshly grated lemon zest, preferably organic
• fresh ground pepper, to taste

Directions

1. Preheat oven to 425°.

2. Heat oil in a Dutch oven or ovenproof deep saute pan over medium heat.

3. Add onions and cook/stir occasionally, until softened, 3-5 minutes.

4. Stir in rice and garlic; cook, stirring, 1-2 minutes.

5. Stir in wine and simmer until it has mostly evaporated.

6. Add broth and bring to a boil; cover the pan and transfer to the oven.

7. Bake until the rice is just tender, 50 minutes to 1 hour.

8. Shortly before the risotto is done, steam asparagus, peas, and bell pepper until crisp-tender, about 4 minutes.

9. Fold the steamed vegetables, Parmesan, parsley, chives, lemon zest and pepper into the risotto (taste and add salt, if needed, too); serve immediately.

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