Jessica A. Zelenak, MPA

---

Courtesy of EatingWell.com

This Baked Risotto Primavera is a lighter, hands‑off version of classic risotto. Instead of constant stirring, the rice bakes in the oven until tender, then gets folded together with bright spring vegetables, fresh herbs, and plenty of Parmesan. It’s a beautiful weeknight dinner that feels special without requiring much effort.

---

Servings

6 servings (about 1 cup each)

---

Ingredients

• 1 tablespoon extra‑virgin olive oil
• 2 medium onions, chopped (about 1½ cups)
• 1 cup short‑ or medium‑grain brown rice (see note)
• 3 cloves garlic, minced
• ½ cup dry white wine
• 2 cans (14½ oz each) reduced‑sodium chicken broth
  or 3½ cups vegetable broth
• 8 ounces asparagus, trimmed and cut into 1‑inch pieces (about 2 cups)
• 1 cup sugar snap peas or snow peas, trimmed and cut into 1‑inch pieces
• 1 cup diced red bell pepper (1 medium)
• 1½ cups freshly grated Parmesan cheese (about 3½ ounces)
• ¼ cup chopped fresh parsley
• ¼ cup chopped fresh chives
• 1–2 teaspoons freshly grated lemon zest
• Freshly ground black pepper, to taste

---

Instructions

1. Preheat the oven to 425°F.
2. Heat the olive oil in a Dutch oven or oven‑safe high‑sided skillet over medium heat. Add the onions and cook, stirring occasionally, until softened