Baked Spring Vegetable Risotto

Spring Vegetable Risotto

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 is my quick tribute to that dinner in Florence.

Cuisine

Italian

Serves

4

Dish Type

One Pot or Side

Time

40 minutes

 

This recipe is

8 WW Freestyle Points

Nut free

Ingredients

  • 2 tbsp butter
  • 1 bunch asparagus, cut into 1-2 inch pieces
  • 1 small red onion, finely chopped
  • 8 oz mushrooms, cut into quarters
  • 2 ½ cup chicken broth
  • 1 cup Arborio rice
  • 2 oz Brie cheese

 

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.
  • Stir in rice and broth. Cover and place in oven.
  • Bake until most of the liquid is absorbed (about 30 minutes). Remove from oven and add cheese.  Stir until cheese is melted and serve.

 

Ingredients for Spring Vegetable Risotto 

Risotto can be really difficult and time consuming to make, but thanks to my Dutch oven, I can do the first few steps and then let the oven do the rest!  To bake my risotto, I’ll start by preheating the oven to 425.
Butter melting in Dutch Oven
On the stove, set one of the burners to medium heat.  Place the Dutch oven on the burner, and melt the butter. 
Onions cooking in butter
Once the butter is melted, add the onion and all it to start to soften for maybe 2 or 3 minutes. 
Vegetables for the Spring Vegetable Risotto
Once the onions have gotten a slight head start, add in the mushrooms and asparagus.  Stir the vegetables frequently for about five minutes.  The asparagus will become slightly tender.  
Vegetables with Risotto and Broth mixed in.
Stir in the risotto and broth.  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.
Risotto after baking
Check and 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.
Spring Vegetable Risotto, served with baked chicken

Not a few of risotto?  Then check out the Spring Vegetable Frittata instead.

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