Baked Risotto with Grilled Asparagus

Baked Risotto with Grilled Asparagus is rated 4.3 out of 5 by 6.
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Prep Time: 40 minutes
Cook Time: 60 minutes
Servings: 6

Our oven-baked risotto eliminates the need for constant stirring. On the stovetop, sauté the vegetables and stir in the rice, wine and broth. Then cover and bake in the oven until the rice is tender. Just before serving, stir in grated Parmigiano-Reggiano cheese, butter and grilled asparagus.

Ingredients:

  • 3 Tbs. olive oil
  • 2 leeks, white and light green portions, halved, rinsed well and thinly sliced
  • 4 garlic cloves, minced
  • 1 tsp. chopped fresh thyme
  • Kosher salt and freshly ground pepper, to taste
  • 1 1/2 cups Arborio or Carnaroli rice
  • 1/2 cup dry white wine
  • 4 1/4 cups chicken broth, warmed
  • 1 1/2 lb. asparagus, tough ends trimmed
  • 1/2 cup grated Parmigiano-Reggiano cheese
  • 3 Tbs. cold unsalted butter, cut into 6 pieces

Directions:

Preheat an oven to 400°F.

In a 3 1/2-quart wide Dutch oven over medium heat, warm 2 Tbs. of the olive oil. Add the leeks and cook, stirring occasionally, until soft, about 8 minutes. Add the garlic, thyme and salt and cook for 1 minute. Add the rice and cook, stirring occasionally, until lightly toasted, 2 to 3 minutes. Add the wine and cook for 1 minute. Stir in 3 cups of the broth, increase the heat to medium-high and bring to a simmer. Cover the pot, transfer to the oven and bake, stirring once halfway through, until the rice is tender and the liquid is absorbed, 25 to 30 minutes.

Coat the asparagus with the remaining 1 Tbs. olive oil and season with salt and pepper. Preheat a stovetop grill pan over medium-high heat. Working in batches, grill the asparagus, turning occasionally, until tender, 7 to 8 minutes per batch. Cut the asparagus on the bias into 2-inch lengths.

Stir the remaining 1 1/4 cups broth into the risotto, then stir in the cheese, butter, asparagus, salt and pepper. Spoon the risotto into warmed bowls and serve immediately. Serves 4 to 6.

Williams-Sonoma Kitchen.
Rated 5 out of 5 by from Excellent risotto I've been making this recipe for years -- it's in our regular rotation. I don't use asparagus, instead use mushrooms (sauteed in white wine), frozen corn, and a can of artichoke hearts -- things more likely to be in pantry and fridge. I use a clove or two more garlic and get the leeks and garlic on the crispier side, as I like that flavor better. Much easier than babysitting it on the stove, and it tastes great.
Date published: 2022-01-25
Rated 5 out of 5 by from Still a 5 star in my book! This is probably bathe fourth time I've made it. Used Grano Padano cheese and added lemon zest and juice to intensity saltiness of the cheese. Excellent with ham!
Date published: 2021-03-22
Rated 5 out of 5 by from This is worth trying! I make several recipes for risotto. This one is baked in the oven. I find it is easy to make and tastes delicious.
Date published: 2015-02-04
Rated 5 out of 5 by from Perfect for a unique weeknight meal! Excellent dish! I almost let the 2 star review steer me away from this recipe and go back to the "regular" form of cooking risotto, but I'm glad I pressed forward! This was easy and delicious and was a hit for everyone in my family! I added mushrooms and just sautéed them with the asparagus in lieu of grilling. It was a nice addition without being overpowering or changing the flavor.
Date published: 2014-01-14
Rated 4 out of 5 by from Family favorite I was afraid of making risotto so I tried this recipe. It was awesome. After making it on many occassions, I found that adding too much cheese makes it sticky. I now stir in a small amount of wine just before serving to make it creamier. My son took the left overs on a camping trip and wrapped it in a flour tortilla for breakfast! Great recipe.
Date published: 2013-03-21
Rated 2 out of 5 by from skip this and make a different risotto I'm not saying the risotto tasted bad, but it lacked interesting flavor and the oven baking left it mushy and without risotto's characteristic richness. I know, stirring for half an hour is annoying, but pour out some wine (you have an open bottle) and recruit your dining partner to help. Skip this and make a recipe like the leek, pancetta, and fines herbes risotto or the porcini, caramelized onion and sage risotto.
Date published: 2013-02-22
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