I am a big fan of risotto. BIG fan. Cheesy, creamy rice? Uh… yes please. I love adding all manner of veggies or shrimp to homemade risotto.
Or serving it along side baked fish for dinner. To me, risotto is the fancy restaurant equivalent of macaroni. It’s just awesome. A total crowd pleaser.
The one complaint I have about risotto is that making it can be a little involved. There’s a lot of stirring involved. It’s not a dish that you can walk away from, you gotta stay there at the stove stirring for the majority of the time it’s cooking.
Totally worth it, but this can prove challenging if you are trying to prep other items for a dinner party or just trying to greet guests and not be hidden away in the kitchen the whole time.
And so, I thought I’d give baked risotto a try. I had my doubts though. I figured that it would probably be good, but not AS good.
How could it be as good if it’s less work? That’s not how the world works. This is much I know. But I was wrong! Turns out that baked risotto is like baked macaroni—a food miracle.
Baked Risotto, makes 2-3 servings.
2 tablespoons olive oil
3 tablespoons chopped onion
1 tablespoon minced garlic
3/4 cup arborio rice
1/2 cup white wine
1/2 cup grated Parmesan cheese
2 cups vegetable stock
6 asparagus stocks
1/3 cup bread crumbs and/or sesame seeds
In an oven safe pan heat the olive oil over medium heat. I like to use a small cast iron pan for baked risotto because it keeps the rice from getting too thick, which can result in uneven cooking. Cook the onion for 2 minutes, just until it begins to soften. Then stir in the garlic and cook for another minute. Lightly season with salt and pepper. Then stir in the rice and cook until it begins to look transparent (about 3-4 minutes).Now pour in the wine and let that cook until nearly all the liquid has evaporated. Stir in 1/4 cup of the cheese and stir in the stock. Cover in aluminum foil (be careful, it’s hot!) and bake at 375°f for 10 minutes.
Remove the foil and stir in the remaining cheese. Bake for another 15 minutes. In the meantime prep your asparagus by removing the hard ends (the stalks) and slicing in half lengthwise.
Layer the asparagus over the risotto, top with bread crumbs and/or sesame seeds and bake for another 8-10 minutes until all the liquid appears to have absorbed.
Serve warm as a main course or as a side. You can use any kind of vegetables you prefer. Next time I think I will add some lemon zest! xo. Emma
What a great idea! I am putting this on my things try list!
Looks delicious! Just bough fresh asparagus, going to try this one tonight
You should try pressure cooker risotto also…..super fast and easy! I toss dried shitakes and woodears in mine.
I’m definitely going to try this! My risotto always takes longer than the recipes say so I can be stuck stirring for a loooong time 🙂
sounds amazing. I love risotto, so this is going on the ‘must try’ list!
How do you make the asparagus stock? Do you boil it and then strain it like you would make chicken stock? I do not see the asparagus stalks themselves in the recipe…so confused here! 🙂
Uh, what’s an asparagus stock?
this looks incredible, can it be pay day already please?!
Lemonade Lifestyle xx
wow that looks great! i love green asparagus
This looks so yummy! I made a list of goals for myself this summer, and one of them is to start cooking more! I’m always so inspired by your recipes, and I can’t wait to try this one out.
my goodness this looks delicious! ill have to put asparagus (and maybe some mushrooms?) on the list for next time i get groceries.
This looks delicious! I think I actually never had real risotto before, thanks for the inspiration!
This looks amazing. I don’t have a cast iron skillet – any ideas what I could use instead? Thanks!
That looks so yummy. I love asparagus 🙂
Oh YUM! I love Risotto!
Am I the only one who has never had risotto? I can’t believe I’ve never tried it, but this recipe you made looks divine! I love the asparagus and bread crumb/sesame seed topping. It looks like the perfect mix of smooth and crispy textures.
Zoe Gruss- I bet that would be marvelous. I LOVE mushrooms too. 🙂
yum this sounds absolutely delicious!
love risotto 🙂
Looks so great! My husband just was told he needs to be on a gluten-free diet, so I’m gathering up all the recipes I can to keep him distracted from it!
This looks awesome!