Baked Risotto Primavera Recipe with the Escapist Pinot Gris

<li>1 tablespoon extra-virgin olive oil</li>
<li>2 medium onions chopped (about 1-1/2cups)</li>
<li>1 cup short- or medium-grain brown rice (see Note)</li>
<li>3 cloves garlic, minced</li>
<li>1/2 cup <strong><em>The Escapist Pinot Gris</em></strong></li>
<li>2 (14-1/2-ounce) cans reduced-sodium chicken broth or 3-1/2 cups vegetable broth</li>
<li>8 ounces asparagus, ends trimmed, cut into 1-inch pieces (2 cups)</li>
<li>1 cup sugar snap peas or snow peas, trimmed, cut into 1-inch pieces</li>
<li>1 cup diced red bell pepper (1 medium)</li>
<li>1-1/2 cups freshly grated Parmesan cheese (3-1/2 ounces)</li>
<li>1/4 cup chopped fresh parsley</li>
<li>1/4 cup chopped fresh chives</li>
<li>1-2 teaspoons freshly grated lemon zest</li>
<li>Freshly ground pepper to taste</li>
<strong>Prep Time</strong>: 26 minutes       <strong>Cook Time</strong>: 70 minutes             <strong>Total Time</strong>: 96 minutes

<strong><span style=”text-decoration: underline;”>Preparation</span></strong>

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

<em>Bon Appétit</em>