Asparagus & Mushroom Baked Risotto

My boyfriend's mom made us this amazing risotto recipe when we were in Minnesota and I knew I had to try it myself. It's actually an Ina Garten recipe from her cookbook How Easy is That?, which I already had at home. Unlike traditional risotto, which takes a lot of time and effort, this version is baked in the oven and then seasoned in the last few minutes after the rice has cooked. I decided to add my own favorite vegetables and flavors to make it more of a main course. It's a great option for a quick weeknight meal, but it's impressive enough to serve at a dinner party.


Asparagus & Mushroom Baked Risotto:

• Combine 3/4 c. aborio rice and 2.5 c. chicken stock in a dutch oven or heavy, lidded pot.
• Bake in a 350°F oven for 45 minutes, or until the rice is cooked and most of the liquid is absorbed.
• Meanwhile, heat 1 tbsp. olive oil in a large skillet.
• Add 1 bunch chopped asparagus, 1 package of sliced mushrooms, and 2 minced garlic cloves.
• Cook for 4-6 minutes, or until asparagus is crisp-tender. Season with salt and pepper.
• Remove the pot from the oven and immediately stir in 1/2 c. chicken stock, 1/2 c. Parmesan cheese, 1/4 c. white wine, 1 tbsp. butter, 1 tbsp. chopped parsley, salt, and pepper.
• Continue stirring for 2-3 minutes, or until the rice is thick and creamy.*
• Gently fold in the mushroom and asparagus mixture.
• Divide into bowls and top with extra parsley and cheese.
• Serve immediately.

Serves two - three
*Add more chicken stock as needed for desired consistency. I ended up adding about 1 more cup.