No-Fuss Asparagus And Ham Baked Risotto Recipe

Cooking Directions

• STEP 1.Preheat the oven to 375°F (190°C).
• STEP 2.In a large oven-safe skillet, melt the butter over medium heat. Add the onion and cook until softened, about 5 minutes.
• STEP 3.Add the rice to the skillet and stir to coat it with the butter. Cook for 1-2 minutes, until the rice is slightly toasted.
• STEP 4.Pour in the chicken broth and bring to a simmer. Cover the skillet with a lid or aluminum foil and transfer it to the preheated oven.
• STEP 5.Bake for 20 minutes, then remove the skillet from the oven and stir in the asparagus and ham. Return the skillet to the oven and bake for an additional 10-15 minutes, until the rice is tender and the asparagus is cooked.
• STEP 6.Remove the skillet from the oven and let the risotto rest for a few minutes before serving. Season with salt and pepper to taste.
• STEP 7.Serve the baked risotto hot, garnished with grated Parmesan cheese and fresh parsley.
• STEP 8.Enjoy!

Cooking Tips

• Make sure to use an oven-safe skillet that can withstand high temperatures.
• Feel free to add other vegetables or proteins to the risotto, such as mushrooms or cooked chicken.
• For a vegetarian version, omit the ham and use vegetable broth instead of chicken broth.

Storage and Serving

• Leftover risotto can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, add a splash of broth or water to the risotto and heat it in a skillet over medium heat until warmed through.
• Serve the reheated risotto as is or use it as a base for other dishes, such as risotto cakes or stuffed peppers.