• Baked asparagus risotto

    Serves: 4
    Cooking Time: 45 mins

    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.

     

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