Oven-Baked Asparagus and Parmesan Risotto
with pancetta / peas
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.
Tags
Proteins
Cuisines
Ingredients
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
Nutrition Facts
Amount Per Serving
Calories
405
Just a moment...
% Daily Value
Total Fat
14g
21%
Just a moment...
Saturated Fat
5g
23%
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Trans Fat
0g
Just a moment...
Cholesterol
31mg
10%
Just a moment...
Sodium
1018mg
42%
Just a moment...
Total Carbohydrate
52g
17%
Just a moment...
Dietary Fiber
5g
20%
Just a moment...
Sugars
5g
Just a moment...
Protein
19g
Just a moment...
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.
Nutrition Facts
Amount Per Serving
Calories
405
Just a moment...
% Daily Value
Total Fat
14g
21%
Just a moment...
Saturated Fat
5g
23%
Just a moment...
Trans Fat
0g
Just a moment...
Cholesterol
31mg
10%
Just a moment...
Sodium
1018mg
42%
Just a moment...
Total Carbohydrate
52g
17%
Just a moment...
Dietary Fiber
5g
20%
Just a moment...
Sugars
5g
Just a moment...
Protein
19g
Just a moment...
Reviews
Ratings
62 reviews
Great flavor, but I think I didn't have enough liquid in mine. It burnt/crisped up a bit in the oven. Much easier to make in the oven than stirring on the stove.
0 HelpfulCan't get pancetta in rural KY so subbed bacon and it was perfect, decadent and delicious :)
0 HelpfulDelicious! I added mushrooms (put them in with the onions) which worked out great. I also used bacon that I had on hand instead of the pancetta. Roasting the asparagus worked perfectly.
0 Helpful