Thursday, October 6, 2011

Easy Baked Lemon Asparagus Risotto

I love the creamy texture of risotto as a side dish but lack the patience and focus required to babysit as you stand at the stove and add in liquid and stir every few minutes.

Ina Garten shared the basics of this easy recipe in her cookbook, How Easy is That? and I've modified it by leaving out the peas, subbing asparagus and adding lemon accents with limoncello and fresh lemon. Oh my, I love this recipe and so does everyone who has tried it. Super easy to serve as a side-dish for company or bring to a covered dish supper.

Easy Baked Lemon Asparagus Risotto

• 1.5 cups Arborio rice
• 5 cups simmering vegie or chicken stock, divided

• 1 cup freshly grated Parmesan cheese
• 1/2 cup dry white wine (I use 1/4 c. wine, 1/4 c limoncello)
• 3 tablespoons unsalted butter, diced
• 2 teaspoons kosher salt (or 1 t. regular sea salt)
• 1 teaspoon freshly ground black pepper
• 1 cup blanched fresh asparagus, diced into one inch pieces
1 lemon, squeezed, with zest

Preheat the oven to 350 degrees.
Place the rice and 4 cups of the chicken stock in a Dutch oven or casserole dish that you can cover with a lid of its on or with foil.
Cover and bake for 45 minutes, until most of the liquid is absorbed and the rice is al dente.
Remove from the oven, add the remaining cup of chicken stock, the Parmesan, wine, limoncello, butter, salt and pepper, juice of lemon and a zest. stir vigorously for two to three minutes, until the rice is thick and creamy. Add the asparagus and fold in gently.

Serves four to six

1 comment:

  1. I saved this one too! Great recipes and inspiration! Thank you!