Italian Baked Risotto Primavera

This recipe is best with:

 

INGREDIENTS:

  • 1 tablespoon extra-virgin olive oil
  • 2 medium onions chopped (about 1-1/2cups)
  • 1 cup short- or medium-grain brown rice
  • 2 table Spoons Cape Culinary chives
  • 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)
  • 2 tablespoons Cape Culinary parsley
  • 1-2 teaspoons freshly grated lemon zest
  • Freshly ground Cape Culinary black pearl peppercorns to taste
  • Freshly ground Cape Culinary rock sea salt to taste

 

PREPARATION:

Preheat oven to 425 degrees F.
Heat olive oil in a Dutch oven or ovenproof deep sauté 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.

Enjoy your Italian Experience