Baked Risotto Primavera
Source: The Essential EatingWell Cookbook by Patsy Jamieson

1 Tbs. extra virgin olive oil
2 medium onions\cooked, chopped
1 cup brown rice, short- or medium-grain
3 cloves garlic, minced
1/2 cup dry white wine
3-1/2 cups vegetable broth, or reduced-sodium chicken broth
1/2 lb. asparagus, ends trimmed, cut into 1 inch pieces
1 cup sugar snap peas\cooked, or snow peas, trimmed and cut into 1 inch pieces
1 cup diced red bell pepper\cooked
1-1/2 cups freshly grated Parmesan cheese
1/4 cup chopped fresh parsley
1/4 cup chopped fresh chives
2 tsp. lemon zest
1/8 tsp. freshly ground black pepper, to taste

Preheat oven to 425°F.

Heat oil in a Dutch oven or ovenproof deep sauté pan 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 minutes.

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. Serve immediately.

Makes 6 servings, about 1 cup each.