Baked Risotto Primavera Eating Well Recipes

BAKED RISOTTO PRIMAVERA (EATING WELL)

Steps:

• Preheat oven to 425°.
• Heat oil in a Dutch oven or ovenproof deep saute pan over medium heat.
• Add onions and cook/stir occasionally, until softened, 3-5 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, 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 (taste and add salt, if needed, too); serve immediately.

BAKED RISOTTO WITH GREENS AND PEAS

Steps:

• Heat oven to 375 degrees. In a large Dutch oven, heat oil over medium. Add onion and cook, stirring occasionally, until softened, about 3 minutes. Add garlic and stir until fragrant, 1 minute. Add rice, season with salt and pepper, and stir until coated in oil and lightly toasted, 2 minutes.
• Add kale, season with salt and pepper, and stir until wilted, 30 seconds. Add broth and bring to a boil over high heat.
• Cover and bake until almost all of the liquid is absorbed and rice is tender, about 20 minutes.
• Stir in spinach and peas until spinach is wilted. Add Parmesan, butter and lemon juice, and stir until well blended and saucy. (Liquid will continue to absorb as risotto sits.) Season with salt and pepper. Serve in bowls and top with more Parmesan.