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Baked Risotto Recipe
This easy oven Baked Risotto with asparagus and peas cooks right in the oven, no standing at the stove required! Delicious, perfectly creamy and full of spring flavor.
Equipment
Ingredients
- 1 ½ cups arborio rice
- 5 cups low-sodium vegetable broth (or chicken broth, divided)
- 12 ounces asparagus (thick-stem if possible, tough ends trimmed off and spears cut into 1- inch pieces)
- 2 cloves garlic (grated)
- ½ cup parmesan cheese (freshly grated, plus more for garnish (check labels for vegetarian))
- ½ plus ⅛ teaspoon kosher salt
- ¾ cup frozen peas (thawed)
- Freshly ground black pepper (for garnish)
Instructions
- Preheat the oven to 350F. Add the rice to a dutch oven and set aside.
- Add the broth to a saucepan and bring to a simmer. Once simmering, blanch the asparagus in the broth for 4 to 6 minutes, until tender. Remove to a plate using a slotted spoon and set aside.
- Add 4 cups of the simmering broth and salt to the dutch oven with the rice. Remove the remaining broth from heat and reserve. Add the garlic to the dutch oven and stir together until evenly combined. Cover and transfer to the oven. Bake for 35 minutes, until the rice is tender and most of the liquid has been absorbed.
- While the risotto cooks, transfer the reserved vegetable broth and peas to a blender. Blend on high until smooth. Set aside.
- Remove the dutch oven from the oven and uncover. Add the pea mixture and parmesan, stir for 2 minutes, until the rice is creamy. Add in the asparagus and stir to combine. Season with salt to taste.
- To serve, spoon into shallow dishes and top with extra parmesan and black pepper if desired.
Nutrition
Serving: 1¼ cups, Calories: 227kcal, Carbohydrates: 45.5g, Protein: 8.5g, Fat: 2.5g, Saturated Fat: 1g, Cholesterol: 5.5mg, Sodium: 351.5mg, Fiber: 3.5g, Sugar: 3g
- WW Points: 7