Oven-Baked Asparagus and Parmesan Risotto
Baking risotto in the oven is one of our favorite time-savers. The result is creamy and delicious rice without all the stovetop stirring of traditional risotto. Add pancetta, asparagus and pine nuts...
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Cooking tools:
- Oven
- Stove
- Saute pan
- Dutch oven
- Baking sheet
- Spoon
- Microwave
- Paper towel
Ingredients
- 2 oz Cheese, parmesan, grated
- 2 cloves Garlic, chopped
- 1 Onions, medium, diced
- 4 oz Pancetta, chopped (look for pre-chopped)
- 1 lb Asparagus, chopped
- 1 Tbsp + 1 Tbsp Oil, cooking
- 1 cup Rice, Arborio
- 3 1/2 cups Stock, any type
- 1 cup Peas, frozen or fresh
- 1 Tbsp Butter (opt)
- 1 tsp Lemon juice
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