Baked Risotto Primavera (Eating Well)

• 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

1. Preheat oven to 425u0b0.
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.

extravirgin olive oil, onions, brown rice, garlic, white wine, chicken broth, sugar snap peas, red bell pepper, freshly grated parmesan cheese, parsley, fresh chives, freshly grated lemon zest, fresh ground pepper

Taken from www.food.com/recipe/baked-risotto-primavera-eating-well-428695 (may not work)