Baked asparagus risotto
Ingredients
- 240g Arborio rice
- 2 litres good-quality chicken stock
- 100g asparagus, blanched and sliced
- 200g Parmesan, freshly grated
- 50g butter, cubed
- salt and freshly ground black pepper, to taste
Instructions
1
Preheat the oven to 180°C.
2
Place the rice, stock and asparagus in a large baking dish and stir to combine.
3
Cover tightly with foil or a lid and cook until the stock is absorbed and the rice is al dente, about 30 minutes.
4
Stir in the Parmesan and butter. Season and continue to stir until the risotto is thick and creamy. Serve hot.
