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.
Ingredients
- 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
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
Reviews
Ratings
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.
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 HelpfulEasy 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.
0 HelpfulThe paleo version ended up a little salty for my taste. Don't add extra prosciutto or salt to it.
0 Helpful