1 tbsp. extra-virgin olive oil
2 medium onions, chopped
1 cup brown rice
3 cloves garlic, minced
1/2 c. dry white wine
2 (14 1/2-oz.) cans chicken broth
1/2 lb. asparagus, trimmed and cut into 1-in. pieces
1 cup sugar snap peas or shelled green peas
1/2 c. diced red bell pepper
1 1/2 c. freshly grated Parmesan cheese
1/4 c. chopped fresh parsley
1/4 c. chopped fresh chives
2 teaspoons freshly grated lemon zest
Freshly ground pepper to taste
Preheat
oven to 425 degrees. Heat oil in a Dutch oven over medium heat. Add
onions and cook, stirring 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, 50-60 mins. Shortly before the risotto is done, steam asparagus,
peas and bell pepper until tender crisp, about 4 mins. Fold the steamed
vegetables, Parmesan, parsley, chives, lemon zest and pepper into the
risotto. Serve immediately.
