Guest guest Posted May 23, 2009 Report Share Posted May 23, 2009 This is great--I used to make something identical, except for the snow peas-- and it uses brown rice, which I love. it also eliminates about 90% of the stirring the usual risotto needs. Vegetarian Spice folks, this isn't spicy but could easily be made so. BAKED RISOTTO PRIMAVERA from the Everyday Health newsletter. 1 Tbsp. extra-virgin olive oil 2 medium onions, chopped, (about 1 1/2 cups) 1 cup brown rice, short- or medium-grain 3 cloves garlic, minced 1/2 cup dry white wine [Ed.--Dealcoholized is okay.] 3 1/2 cups vegetable broth 8 oz. asparagus, ends trimmed, cut into 1 " pieces 1 cup sugar snap or snow peas, trimmed, cut in 1 " pieces. [i would be tempted to double this.] 1 cup diced red bell pepper 1 1/2 cups grated Parmesan cheese 1/4 cup parsley, fresh, chopped 1/4 cup chives, fresh, chopped 1 to 2 tsp. lemon zest, to taste Black pepper, freshly ground, to taste [Lots!] Preheat oven to 425 F. 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. S 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. 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. [ Let cool 5 to 10 minutes before serving. Some of these flavors are delicate, and burning your tastebuds off does not help you enjoy them. This is also good cold the next day, right out of the fridge. ] Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 23, 2009 Report Share Posted May 23, 2009 This sounds wonderful---I guess a purist would argue that it can't be risotto without arborio rice. I don't object to the stirring that risotto typically demands. But brown rice is definitely a healthier choice. Thanks for posting! Too bad chefs in restaurants never offer something like this as a veggie option.... --- On Sat, 5/23/09, bluezinnia <bluezinnia wrote: bluezinnia <bluezinnia RECIPE: Baked risotto primavera , Pagan_Sanctuary , Saturday, May 23, 2009, 3:52 PM This is great--I used to make something identical, except for the snow peas-- and it uses brown rice, which I love. it also eliminates about 90% of the stirring the usual risotto needs. Vegetarian Spice folks, this isn't spicy but could easily be made so. BAKED RISOTTO PRIMAVERA from the Everyday Health newsletter. 1 Tbsp. extra-virgin olive oil 2 medium onions, chopped, (about 1 1/2 cups) 1 cup brown rice, short- or medium-grain 3 cloves garlic, minced 1/2 cup dry white wine [Ed.--Dealcoholized is okay.] 3 1/2 cups vegetable broth 8 oz. asparagus, ends trimmed, cut into 1 " pieces 1 cup sugar snap or snow peas, trimmed, cut in 1 " pieces. [i would be tempted to double this.] 1 cup diced red bell pepper 1 1/2 cups grated Parmesan cheese 1/4 cup parsley, fresh, chopped 1/4 cup chives, fresh, chopped 1 to 2 tsp. lemon zest, to taste Black pepper, freshly ground, to taste [Lots!] Preheat oven to 425 F. 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. S 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. 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. [ Let cool 5 to 10 minutes before serving. Some of these flavors are delicate, and burning your tastebuds off does not help you enjoy them. This is also good cold the next day, right out of the fridge. ] Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 23, 2009 Report Share Posted May 23, 2009 I was going to respond that this wasn't quite right, but did a search and found: http://en.wikipedia.org/wiki/Risotto I had been planning to say that it is the method of cooking that makes a risotto. The wikipedia entry states that arborio rice is the lesser of three choices and there are a number of other varieties used, but, yes, it is the method that is important. If not cooked that way, then it is not risotto, but a rice dish. I did not realize they had a wide variety of rices they would use in the risotto and that there were two types preferred over arborio. + John - Ellen Saturday, May 23, 2009 2:56 PM Re: RECIPE: Baked risotto primavera This sounds wonderful---I guess a purist would argue that it can't be risotto without arborio rice. I don't object to the stirring that risotto typically demands. But brown rice is definitely a healthier choice. Thanks for posting! Too bad chefs in restaurants never offer something like this as a veggie option.... --- On Sat, 5/23/09, bluezinnia <bluezinnia wrote: bluezinnia <bluezinnia RECIPE: Baked risotto primavera , Pagan_Sanctuary , Saturday, May 23, 2009, 3:52 PM This is great--I used to make something identical, except for the snow peas-- and it uses brown rice, which I love. it also eliminates about 90% of the stirring the usual risotto needs. Vegetarian Spice folks, this isn't spicy but could easily be made so. BAKED RISOTTO PRIMAVERA from the Everyday Health newsletter. 1 Tbsp. extra-virgin olive oil 2 medium onions, chopped, (about 1 1/2 cups) 1 cup brown rice, short- or medium-grain 3 cloves garlic, minced 1/2 cup dry white wine [Ed.--Dealcoholized is okay.] 3 1/2 cups vegetable broth 8 oz. asparagus, ends trimmed, cut into 1 " pieces 1 cup sugar snap or snow peas, trimmed, cut in 1 " pieces. [i would be tempted to double this.] 1 cup diced red bell pepper 1 1/2 cups grated Parmesan cheese 1/4 cup parsley, fresh, chopped 1/4 cup chives, fresh, chopped 1 to 2 tsp. lemon zest, to taste Black pepper, freshly ground, to taste [Lots!] Preheat oven to 425 F. 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. S 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. 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. [ Let cool 5 to 10 minutes before serving. Some of these flavors are delicate, and burning your tastebuds off does not help you enjoy them. This is also good cold the next day, right out of the fridge. ] Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 23, 2009 Report Share Posted May 23, 2009 John Daleske wrote: > I was going to respond that this wasn't quite right, but did a search and found: http://en.wikipedia.org/wiki/Risotto > > I had been planning to say that it is the method of cooking that makes a risotto. > Y'know what? Call it what you want. It's good. Rain @@@@ \\\\ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 23, 2009 Report Share Posted May 23, 2009 Delightful! It's in the Files under 'Rice' now! Love, Pat --- http://www.vegandonelight.com/spice http://beanvegan.blogspot.com http://river-rambles.blogspot.com " As long as you derive inner help and comfort from anything, keep it. " Mahatma Gandhi. ________________ The new Internet Explorer® 8 - Faster, safer, easier. Optimized for Get it Now for Free! at http://downloads./ca/internetexplorer/ Quote Link to comment Share on other sites More sharing options...
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