Baked asparagus risotto – Food & Home Magazine

Baked asparagus risotto – Food & Home Magazine

www.foodandhome.co.za

Baked asparagus risotto with al dente Arborio rice, rich Parmesan, and butter—45-min comfort in a dish. Perfect for any occasion.

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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

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