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Oven-baked risotto with prosciutto and fontina
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Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Effortless oven-baked risotto with creamy results, no constant stirring needed.
Ingredients:
  • 20g unsalted butter
  • 1 large onion, finely chopped
  • 1 garlic clove, crushed
  • 440g rice
  • 1 tsp pimenton* (Spanish smoked paprika)
  • 125ml sherry
  • 1L (4 cups) chicken style liquid stock, hot
  • 3 sprigs thyme, plus 1 tbsp thyme leaves
  • 2 bunches asparagus, ends trimmed
  • 100g thinly sliced prosciutto
  • 35g cheese
Instructions:
  • Preheat your oven to 180°C.
  • In a flameproof and ovenproof dish, melt the butter with 1 tablespoon of oil over medium-low heat on the stovetop.
  • Cook the onion and garlic until soft, about 5 minutes. Stir in the rice and paprika.
  • Pour in the sherry and let it come to a boil before simmering for 1 minute until absorbed. Stir in the hot stock and thyme sprigs.
  • Bake in the oven, covered, for 20-25 minutes, or until the rice is tender and the liquid is absorbed. Give it a stir once midway through cooking.
  • Coat the asparagus in the remaining oil and arrange on a baking tray with the prosciutto. Bake in the oven for the last 10 minutes of the rice cooking time to roast the asparagus and make the prosciutto crispy.
  • Finely slice the asparagus diagonally and tear the prosciutto into shards. Right before serving, mix in the asparagus pieces, additional thyme leaves, and cheese with the rice, and then garnish with the prosciutto on top.

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