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Name: Baked risotto
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 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

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INGREDIENTS

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

INSTRUCTIONS

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.

NOTES

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Baked risotto

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.

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.

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Nutrition

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Serving Size: 1 (6490g)
Recipe Makes: 1

Calories: 12735
Calories from Fat: 7190 (56%)

Amt Per Serving		% DV

	Total Fat 798.9g	1065 %
	Saturated Fat 232.2g	1161 %
	Monounsaturated Fat 329.2g
	Polyunsanturated Fat 169.6g
Cholesterol 3945.2mg		1214 %
Sodium 4458.4mg		154 %
Potassium 10548mg		278 %
Total Carbohydrate 297.5g		87 %
	Dietary Fiber 12.9g	51 %
	Sugars, other 284.6g
Protein 1010.4g		1443 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 12735

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