Ingredients

• 1 tablespoon extra-virgin olive oil
• 2 medium onions, chopped (about 1 1/2 cups)
• 1 cup short- or medium-grain brown rice, (see Ingredient note)
• 3 cloves garlic, minced
• 1/2 cup dry white wine
• 2 14-1/2-oun reduced-sodium chicken broth, or 3 1/2 cups vegetable broth
• 8 ounces asparagus, ends trimmed, cut into 1-inch pieces (2 cups)
• 1 cup sugar snap peas, or 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 ounces)
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh chives
• 1-2 teaspoons freshly grated lemon zest
• Freshly ground pepper, to taste

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Cooking Directions

Step 1

Preheat oven to 425 degrees F.

Step 2

Heat oil in a Dutch oven or ovenproof high sided skillet over medium heat. Add onions and cook, stirring occasionally, until softened, 3 to 5 minutes. Stir in rice and garlic; cook, stirring, 1 to 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.

Step 3

Bake until the rice is just tender, 50 minutes to 1 hour.

Step 4

Shortly before the risotto is done, steam asparagus, peas and bell pepper until crisp-tender, about 4 minutes.

Step 5

Fold the steamed vegetables, Parmesan, parsley, chives, lemon zest and pepper into the risotto. Serve immediately.