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Title: Baked Risotto with Spring Vegetables

2 T olive oil
1 - small onion, finely chopped
1 C arborio rice
3 - cloves garlic, finely chopped
1/2 C dry white wine
3 1/2 C vegetable stock
1/2 t salt
1/4 t lemon-pepper seasoning
1/2 lb. fresh asparagus, trimmed and steamed lightly
1 C frozen baby peas, cooked and drained
6 oz. baby carrots, halved lengthwise and steamed lightly
4 - scallions, thinly sliced
1/4 C fresh flat-leaf parsley, chopped

Preheat the oven to 425° F.

In a large skillet, heat the oil over medium heat. Add the onion and cook, stirring, about 2-3 minutes. Add the rice and garlic and cook, stirring, 2 minutes. Add the wine and cook, stirring, until almost completely absorbed. Add the broth, salt, and lemon-pepper seasoning; bring to a boil over high heat.

Cover the skillet and transfer to the oven. Bake 45-50 minutes. Stir in the asparagus, peas, carrots, scallions, and parsley.

From Vegan Italiano
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