Baked Risotto w/Asparagus

Bakes in the oven.

Prep Time:10minutes 

Cook Time:40minutes

Total Time:50minutes 

Yield: 6 servings

    Ingredients

    • 1 ½C   Arborio rice, or orzo
    • 5C Chicken stock, (divided)
    • 12oz Asparagus (thick-stem if possible, tough ends trimmed off and spears cut into 1- inch pieces)
    • 2 cloves  Garlic (grated)
    • 1/2C Parmesan cheese (freshly grated, plus more for garnish
    • 5/8t Kosher salt
    • 3/4C Frozen peas (thawed)
    • Freshly ground black pepper (for garnish)

    Instructions

    • Preheat the oven to 350F.
    • Add the rice to a dutch oven and set aside.
    • Add the broth to a saucepan
    • Bring the sauce to a simmer.
    • Blanch the asparagus in the broth for 4 to 6 minutes, until tender.
    • Remove to a plate using a slotted spoon
    • Set aside.
    • Add 4 cups of the simmering broth and salt to the dutch oven. Remove the remaining broth from heat and reserve.
    • Add the garlic to the dutch oven and stir together until evenly combined.
    • Cover and transfer to the oven.
    • Bake for 35 minutes, until the rice is tender and most of the liquid has been absorbed.
    • While the risotto cooks, transfer the reserved vegetable broth and peas to a blender.
    • Blend on high until smooth.
    • Set aside.
    • Remove the dutch oven from the oven and uncover.
    • Add the pea mixture and parmesan,
    • Stir for 2 minutes, until the rice is creamy.
    • Add in the asparagus and stir to combine.
    • Season with salt to taste.
    • To serve, spoon into shallow dishes and top with extra parmesan and black pepper if desired.

    Nutrition

    Serving: 1¼ cups, Calories: 227kcal, Carbohydrates: 45.5g, Protein: 8.5g, Fat: 2.5g, Saturated Fat: 1g, Cholesterol: 5.5mg, Sodium: 351.5mg, Fiber: 3.5g, Sugar: 3g