Baked Risotto Primavera

• 1 tablespoon extra virgin olive oil
• 2 medium onions, chopped
• 1 cup short-grain brown rice
• 3 cloves garlic, minced
• 1/2 cup dry white wine
• 2 (14 1/2-ounce) cans of reduced-sodium chicken or vegetable broth
• 8 ounces asparagus, ends trimmed and cut into 1-inch pieces
• 1 cup sugar snap peas or snow peas, trimmed and cut into 1-inch pieces
• 1 medium red bell pepper, seeded and diced
• take 1 1/2 cups freshly grated Parmesan cheese (3 1/2 ounces)
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh green onions or chives
• Zest of one lemon
• Freshly ground black pepper to taste

Instructions

1. Preheat oven to 425 degrees F 
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.
3. Add broth and bring to a boil. Cover the pan and transfer it to the oven.
4. Bake until the rice is just tender, 50 minutes to 1 hour.
5. Shortly before the risotto is done, steam asparagus, peas, and bell pepper until crisp-tender, about 4 minutes.
6. Fold the steamed vegetables, Parmesan, parsley, chives, lemon zest, and pepper into the risotto.
7. Serve immediately.

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