No fuss asparagus and ham baked risotto

Enjoyable No fuss asparagus and ham baked risotto Recipe

No fuss asparagus and ham baked risotto
Prep Time : 0:12 | Cook Time : 0:35 | Total Time : 0:47 | Serving : 4 person.


  • 4 cups Massel chicken style liquid stock

  • 1 tablespoon olive oil

  • 1 brown onion, finely chopped

  • 1 1/2 cups arborio rice

  • 1 bunch asparagus, trimmed, cut into 3cm lengths

  • 1 cup frozen peas

  • 1/2 cup shredded parmesan cheese

  • 150g shaved ham, chopped


  • Step 1

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

  • Step 2

    Meanwhile, heat a large flameproof casserole (see note) over medium heat. Add onion. Cook, stirring, for 5 minutes 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 minutes or until rice is just tender and stock is nearly all absorbed.

  • Step 4

    Meanwhile, place asparagus and peas in a heatproof bowl. Cover with boiling water. Stand for 2 minutes. Drain.

  • Step 5

    Add parmesan, asparagus, peas and ham to risotto. Stir to combine. Season with pepper. Serve.

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