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Oven-Baked Asparagus and Parmesan Risotto
with pancetta / peas

Active: 30 min Total: 40 min

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

Ingredients

Servings:
4
Metric
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

Serving Size: 1 serving
Servings Per Recipe 4
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Prep

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

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Make

  1. 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.
  2. 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.
  3. 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.
  4. Pour in stock and bring to a simmer.
  5. Cover and transfer to lower rack of oven. Bake until rice is cooked through, ~25 minutes.
  6. 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.
  7. 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.
  8. When risotto is done, stir in peas, butter (if using), lemon juice and roasted asparagus. Season to taste with some salt and pepper.
  9. Enjoy risotto with cheese and pancetta on top.

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Reviews

Ratings

Original (130)
Gluten-free (10)
Paleo (16)
Vegetarian (35)

59 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.

By: Shawn
Posted: Aug 27, 2019
Diet: Original
0 Helpful

Can't get pancetta in rural KY so subbed bacon and it was perfect, decadent and delicious :)

By: Caitlin
Posted: Jul 21, 2019
Diet: Original
0 Helpful

Delicious! 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.

By: Kelley
Posted: Apr 19, 2019
Diet: Original
0 Helpful

Easy enough. I used a full 4 cups of broth and an extra half cup white wine for flavor and the consistency was right once everything was mixed in. I could have used a bit more flavor, but the recipe seems flexible for adaptation. Not bad at all.

By: Amanda
Posted: Oct 21, 2017
Diet: Original
0 Helpful

The paleo version ended up a little salty for my taste. Don't add extra prosciutto or salt to it.

By: Jill
Posted: Jul 09, 2017
Diet: Paleo
0 Helpful

We made the risotto on the stovetop and subbed 1 cup of white wine for part of the stock.

By: Sara
Posted: May 23, 2017
Diet: Original
0 Helpful