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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-ounce can  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

Description

This Updated Spring Classic Calls For Nutty-tasting Short-grain Brown Rice Instead Of The Traditional White Arborio. Because The Cooking Time Is Longer With Whole-grain Rice, This Risotto Is Cooked In The Oven Rather Than On The Stovetop, Eliminating The

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