14 October 2008

Calcium 315 mg, Magnesium 85 mg
Yield : 5 Servings


Ingredients :
2 Tbs. extra virgin olive oil
3 medium onions, chopped
1 cup brown rice, short- or medium-grain
4 cloves garlic, minced
1 cup dry white wine
3 cups vegetable broth, or reduced-sodium chicken broth
1 lb. asparagus, ends trimmed, cut into 1 inch pieces
1 cup sugar snap peas, or snow peas, trimmed and cut into 1 inch pieces
1 cup diced red bell pepper
1 cups freshly grated Parmesan cheese
1/3 cup chopped fresh parsley
1/3 cup chopped fresh chives
3 tsp. lemon zest
freshly ground black pepper, to taste


Preparations :
  • Preheat oven to 425°F.
  • Heat oil in a Dutch oven or ovenproof deep sauté pan over medium heat.
  • Add onions and cook, stirring occasionally, until softened, 5 minutes.
  • Stir in rice and garlic; cook, stirring, 1-2 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,1 hour.
  • Shortly before the risotto is done, steam asparagus, peas, and bell pepper until crisp-tender, about 5 minutes.
  • Fold the steamed vegetables, Parmesan, parsley, chives, lemon zest, and pepper into the risotto. Serve immediately.

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