Baked Risotto Primavera

Name: Baked Risotto Primavera
Prep time: 1 h 35 min
Cook time: 1 h 35 min
Total time: 1 h 35 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 227 grams asparagus, ends trimmed, cut into 1-inch pieces (2 cups); 794 grams reduced-sodium chicken broth, or 3 1/2 cups vegetable broth; 118 milliliters dry white wine; 59 milliliters chopped fresh chives; 59 milliliters chopped fresh parsley; 3 cloves garlic, minced; 1 teaspoon freshly grated lemon zest; 1 Tbsp extra-virgin olive oil; 355 milliliters medium onions, chopped (about; 99 grams 1/2 cups freshly grated Parmesan cheese; 6 servings Freshly ground pepper, to taste; 237 milliliters diced red bell pepper, (1 medium); 237 milliliters sugar snap peas, or snow peas, trimmed, cut into 1-inch pieces

The recipe Baked Risotto Primaveran is ready in around 1 hour and 35 minutes and is definitely a super gluten free and primal option for lovers of Mediterranean food. One portion of this dish contains about 9g of protein, 7g of fat, and a total of 151 calories. This recipe serves 6. This recipe covers 15% of your daily requirements of vitamins and minerals. A mixture of asparagus, pepper, bell pepper, and a handful of other ingredients are all it takes to make this recipe so yummy. It works well as a reasonably priced side dish.