About six years ago my husband and I went to Italy. The food is every bit as good as you think it will be, and I still remember the best meal I ate there – an asparagus and brie risotto I had in a small restaurant by the Duomo. This Baked Spring Vegetable Risotto is my quick tribute to that dinner in Florence.
Baked Spring Vegetable Risotto
Equipment
- Dutch oven
Ingredients
- 2 tbsp butter
- 1 bunch asparagus cut into 1-2 inch pieces
- 1 red onion chopped
- 8 oz mushrooms quartered
- 2 1/2 cup chicken broth
- 1 cup Arborio rice
- 2 oz brie
Instructions
- Preheat oven to 425.
- On stove top, place Dutch oven over medium heat. Melt butter. When butter is melted, add onion. Cook until onions begin to soften, 2 -3 minutes.
- Add mushrooms and asparagus. Cook, stirring frequently, until asparagus crispy tender, about 5 minutes.
- Bake until most of the liquid is absorbed (about 30 minutes). Remove from oven and add cheese. Stir until cheese is melted and serve.
- Bake until most of the liquid is absorbed (about 30 minutes). Remove from oven and add cheese. Stir until cheese is melted and serve.
Notes
Jump to nutritional information
Ever watch those cooking competition shows? You know what I’m talking about: Beat Bobby Flay, Chopped. Ever see the judges cringe when a contestant grabs the risotto? I love risotto, and really it’s not that hard, but it is time consuming and needs your full attention – if you’re doing it on a stove top. But thanks to my Dutch oven, I can do the first few steps and then let the oven do the rest! Today I’m celebrating spring and all the new fresh vegetables with what else – a bake spring vegetable risotto! To bake my risotto, I’ll start by preheating the oven to 425.
If you’ve ever made risotto, these first few steps are going to seem familiar. That’s because it starts the same, the only difference is the what you’re cooking in. Most of the time you’ll start with a large skillet, but today we’re replacing it with our Dutch oven. On the stove, set one of the burners to medium heat. Place the Dutch oven on the burner, and melt the butter.
Once the butter is melted, add the onion and all it to start to soften for maybe two or three minutes. Usually I will use a yellow onion for a risotto, but for this recipe I go with red onion. Personally, I love the variety of colors in this dish, which is really why I choose it.
Once the onions have gotten a slight head start, add in the mushrooms and asparagus. Continue cooking the vegetables, stirring frequently. I promise, you won’t need to spend much more time stirring after this step! Cook the vegetables for about five minutes. The asparagus will become slightly tender.
Next, add in the risotto and broth to the Dutch oven. Stir until the risotto is well mixed into the vegetables. Once well combined, place the cover on the Dutch oven and place it in the oven. Leave the Dutch oven in the oven for 30 minutes.
After a half an hour, remove the Dutch oven from the oven and check to make sure most the liquid has been absorbed by the risotto. If it’s still liquidy, return to the oven for a few additional minutes. Once the liquid has been absorbed, remove the Dutch oven form the oven and add the brie. Stir until the brie has melted and well mixed into the risotto. Serve hot.
Love risotto? Try our Baked Butternut Squash Risotto, or our Shrimp Risotto. Not a fan of risotto? Then check out the Spring Vegetable Frittata instead.
Can’t get enough of these recipes? Why not get meal plan? Recipes and grocery lists in your inbox!
Return to ingredients and instructions.
Return the blog home.
