Baked Risotto Primavera Recipe with The Escapist Pinot Gris


1 tablespoon extra-virgin olive oil

2 medium onions chopped (about 1-1/2cups)

1 cup short- or medium-grain brown rice (see Note)

3 cloves garlic, minced

1/2 cup The Escapist Pinot Gris

2 (14-1/2-ounce) cans 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

Prep Time: 26 minutes Cook Time: 70 minutes Total Time: 96 minutes



Preheat oven to 425 degrees Fahrenheit. Heat the olive oil in a Dutch oven or ovenproof deep sauté pan over medium heat. Add onions and cook, stirring occasionally, until softened, 3 to 5 minutes. Stir in brown rice and garlic. Cook, stirring, 1 to 2 minutes. Stir in The Escapist Pinot Gris 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.


Bon Appétit