Baked Springtime Risotto

Here's a great oven-baked rice dish that cooks unsupervised while you spend time with your family preparing the rest of the meal.

Preparation Time: 15 minutes

Cooking Time: 40 minutes

Serves: 8

Mix torn romaine with mandarin oranges and toasted almonds for a delicious side salad. Variations: The first time you add broth, replace 1/2 cup (125 mL) of the chiken broth with an equal amount of dry white wine. This dish works well with other vegetable combinations- try portobello mushroom or butternut squash in the fall.

Ingredients
Olive oil	1 Tbsp (15 mL)
Small onion, diced	1
Clove garlic, minced	1
Arborio rice	1 cup (250 mL)
Hot chicken broth, divided	3 cups (750 mL)
Salt (or to taste)	1/2 tsp (2 mL)
Thin spears asparagus, cut into short pieces	10
Red bell pepper, cut into thin strips	1
Freshly grated Parmesan cheese	1/4 cup (50 mL)
Minced fresh parsley	1/4 cup (50 mL)
Freshly ground black pepper

Directions

Preheat oven to 350º F (180º C).
In a medium saucepan, heat oil over medium heat. Saute onion and garlic for 5 minutes or until softened. Add rice and cook, stirring, for about 1 minute or until evenly coated. Add 2 cups (500 mL) of the broth and salt; bring to a simmer. Transfer to casserole dish, cover and place on baking sheet.
Bake in preheated oven for 15 minutes. Remove from oven and stir in the remaining broth, asparagus and red pepper. Cover and bake for 15 minutes or until rice is al dente (tender to the bite) and most of the liquid is absorbed.
Ladel into serving bowls and sprinkle each serving with cheese, parsley and pepper to taste.

Source: Recipe reprinted with permission of Dietitians of Canada from Simply Great Food, published by Robert Rose Inc, 2007