Baked asparagus risotto – Food & Home Magazine
Baked asparagus risotto with al dente Arborio rice, rich Parmesan, and butter—45-min comfort in a dish. Perfect for any occasion.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.foodandhome.co.za.
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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