Photo: K8
Baked Risotto with Grilled Asparagus
11 ingredients
openrecipes
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.
Estimated Nutrition (whole recipe, rough)
815
Calories
47g
Protein
39g
Fat
65g
Carbs
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Asparagus | 6 spears (90g) | 27 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes