Recipes No fuss asparagus and ham baked risotto

Recipes No fuss asparagus and ham baked risotto

Recipes No fuss asparagus and ham baked risotto

Recipes No fuss asparagus and ham baked risotto No fuss asparagus and ham baked risotto

Ingredients

  • 4 cups Massel chicken style liquid stock
  • 1 tablespoon olive oil
  • 1 brownish onion, finely chopped
  • 1/2 cups arborio rice
  • 1 bunch asparagus, trimmed, cut into 3cm lengths
  • 1 cup frosty peas
  • 1/2 cup shredded parmesan mozzarella cheese
  • 150g shaved ham, cut

Method

  • Step 1

    Preheat oven to 170�C. Bring stock to the boil in a saucepan over high heat. Reduce warmth to low and simmer.

  • Stage 2

    Meanwhile, heating a large flameproof casserole (see note) over medium heat. Add onion. Cook, stirring, for 5 moments or until onion is soft. Add rice. Stir to coat.

  • Step 3

    Add stock to rice. Stir to combine. Transfer dish to oven. Bake, covered, for 30 moments or until rice is just soft and stock is nearly all soaked up.

  • Step 4 Meanwhile, place asparagus and peas in a heatproof bowl. Cover with boiling water. Stand for 2 minutes. Deplete.
  • Step 5 Add parmesan, asparagus, peas and ham to risotto. Stir to combine. Time of year with pepper. Serve.