You might love the creaminess of risotto, but not the time it takes to stir it constantly. In this streamlined method, the risotto cooks in the oven, which does the work of stirring. You need short-grain Arborio rice for the dish. Cook asparagus, cut into short lengths, briefly so they don’t lose their bright green color, then add them to the risotto when it’s finished cooking, along with frozen peas (you can also use fresh when they come into season; saute them with the asparagus), Parmesan, and lemon rind. Serve the risotto as soon as it comes out of the oven.
|1||bunch asparagus, tough ends snapped off, spears cut diagonally into 1-inch lengths|
|1||shallot, finely chopped|
|1½||cups Arborio rice|
|½||cup white wine|
|4¼||cups chicken stock|
|1||cup frozen peas, thawed under cold running water|
|Grated rind of 2 lemons|
|¾||cup finely grated Parmesan|
|Salt and pepper, to taste|
1. Set the oven at 400 degrees.
2. In a large flameproof casserole over medium heat, melt the butter. Add the asparagus and cook over medium-high heat for 3 minutes, or until tender but still bright green. Use a slotted spoon to remove them from the pan; set aside.
3. Add the shallot to the pan and cook, stirring often, for 3 minutes. Add the rice and stir until it is coated with butter. Cook 3 minutes more, stirring twice.
4. Pour in the wine and stir until it is absorbed.
5. Add the stock, bring to a simmer, cover the pan, and transfer to the oven.
6. Cook the risotto for 22 to 25 minutes, or until it is tender and has almost absorbed all the liquid in the pan (the rice will continue to absorb liquid when you remove it from the oven).
7. Add the peas, lemon rind, Parmesan, asparagus, salt, and pepper, and stir until they are incorporated and the rice is creamy. Jill GibsonJill Gibson can be reached at email@example.com.