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No-fuss asparagus and ham baked risotto
No-fuss asparagus and ham baked risotto
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Prep Time:
12 minutes
Cook Time:
35 minutes
Total Time:
47 minutes
Ingredients:
  • 1020.00 gm chicken style liquid stock
  • 18.20 gm olive oil
  • 1 brown onion, finely chopped
  • 300.00 gm arborio rice
  • 1 bunch asparagus, trimmed, cut into 3cm lengths
  • 250.00 ml frozen peas
  • 125.00 ml shredded parmesan cheese
  • 150g shaved ham, chopped
Instructions:
  • Preheat oven to 170°C while bringing stock to a gentle boil in a saucepan over high heat, then reduce heat and simmer gently.
  • Heat a large flameproof casserole over medium heat. Cook onion, stirring, until soft, about 5 minutes. Add rice and mix well.
  • Pour aromatic stock over the rice, gently mix, and then transfer the dish to the oven. Bake covered for 30 minutes, ensuring the rice is cooked just right and the stock is almost fully absorbed.
  • Place the asparagus and peas in a heatproof bowl, cover with boiling water, let sit for 2 minutes, and then drain.
  • Combine parmesan, asparagus, peas, and ham with risotto. Mix well. Season with pepper and serve.

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