Baked asparagus risotto
- 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
Preheat the oven to 180°C.
Place the rice, stock and asparagus in a large baking dish and stir to combine.
Cover tightly with foil or a lid and cook until the stock is absorbed and the rice is al dente, about 30 minutes.
Stir in the Parmesan and butter. Season and continue to stir until the risotto is thick and creamy. Serve hot.