Oven-Baked Asparagus and Parmesan Risotto
with pancetta / peas

Name: Oven-Baked Asparagus and Parmesan Risotto
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 2 oz Cheese, parmesan, grated; 2 cloves Garlic, chopped; 1 Onions, medium, diced; 4 oz Pancetta, chopped (look for pre-chopped); 1 lb Asparagus, chopped; 1 Tbsp + 1 Tbsp Oil, cooking; 1 cup Rice, Arborio; 3 1/2 cups Stock, any type; 1 cup Peas, frozen or fresh; 1 Tbsp Butter (opt); 1 tsp Lemon juice

Active: 30 min Total: 40 min

Original GF Paleo Vegetarian

Oven-Baked Asparagus and Parmesan Risotto

Baking risotto in the oven is one of our favorite time-savers. The result is creamy and delicious rice without all the stovetop stirring of traditional risotto. Add pancetta, asparagus and pine nuts for color and crunch.

Ingredients

Metric

Servings:

Asparagus and Parmesan Risotto:

Cheese, parmesan - 2 oz , grated
Garlic - 2 cloves , chopped
Onions, medium - 1 , diced
Pancetta - 4 oz , chopped (look for pre-chopped)
Asparagus - 1 lb , chopped
Oil, cooking - 1 Tbsp + 1 Tbsp
Rice, Arborio - 1 cup
Stock, any type - 3 1/2 cups
Peas, frozen or fresh - 1 cup
Butter (opt) - 1 Tbsp
Lemon juice - 1 tsp

Prep

Cheese / Garlic / Onions / Pancetta (if not pre-chopped) - Prep as directed and store separately. (Can be done up to 5 days ahead)
Asparagus - Chop asparagus. (Can be done 1 day ahead)

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Make

Heat oven to 425F / 218C. Situate racks so that you can fit a saute pan or Dutch oven on the bottom rack and a sheet pan on the top rack.
Heat an oven-safe saute pan or Dutch oven that has a lid over medium heat. Add first part of oil and then pancetta to heated oil. Saute until pancetta is crisp, 2 to 3 minutes. Set pancetta aside and return pan to heat.
If pan is dry, add a splash of oil. Add onions and saute until softened, 2 to 3 minutes. Stir in garlic and rice and saute until rice is lightly toasted and garlic is fragrant.
Pour in stock and bring to a simmer.
Cover and transfer to lower rack of oven. Bake until rice is cooked through, ~25 minutes.
While rice cooks, spread asparagus out onto a sheet pan and toss with second part of oil and some salt and pepper. Roast in the oven for 4 to 7 minutes (depending on thickness of asparagus). Time it so that it finishes the same time as the risotto.
If using frozen peas, defrost in the microwave; if using fresh peas, cover with a damp paper towel and cook in the microwave until tender, 2 to 4 minutes.
When risotto is done, stir in peas, butter (if using), lemon juice and roasted asparagus. Season to taste with some salt and pepper.
Enjoy risotto with cheese and pancetta on top.

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