In case you were worried that I wasn’t embracing early spring vegetables… I have another asparagus and pea recipe to share! 😉
I almost exclusively use my pressure cooker just to make risotto. It converts an otherwise time-consuming dish into a lovely weeknight meal. Well, baking risotto performs similar magic. Fabulous!
This recipe was adapted from TheKitchn.com, contributed by Nealey Dozier. This risotto could also be par-baked in advance, the night before, and reheated on the stovetop with one or two cups of additional stock prior to serving. Perfect when entertaining guests.
Yield: Serves 4 to 6
- 4 ounces finely chopped pancetta (or olive oil for vegetarian version)
- 3 tablespoons unsalted butter, divided
- 2 large shallots (4 cloves), finely chopped
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine
- 4 1/2 cups chicken or vegetable stock
- 1 cup fresh or frozen green peas
- 1 pound pencil-thin asparagus stalks, cut into 3/4-inch pieces
- 1/2 cup grated Parmigiano-Reggiano or Parmesan cheese, plus extra for serving
- 1/2 teaspoon lemon zest, or to taste
- coarse salt and freshly ground black pepper
- Preheat oven 400°F, preferably on convection.
- Heat a large Dutch oven over medium-high heat until very hot but not smoking. Add pancetta and cook, stirring occasionally, until crisp, about 6-8 minutes. Remove with a slotted spoon and set aside.
- Reduce heat to medium. Add 1 tablespoon butter and shallots to the pancetta drippings and cook until softened, about 3-5 minutes. Add the rice and sauté until every grain is coated with butter, about 1 minute.
- Increase heat to high. Pour in the wine and simmer until the liquid evaporates. Add stock and bring to a boil, stirring occasionally. Season generously with salt and pepper.
- Cover the pot and transfer to the oven. Cook until the liquid is almost cooked out and the risotto is creamy, about 20 minutes.
- Remove from the oven and place over moderate heat. Stir in peas and asparagus and cook until the vegetables are bright green and warmed through, about 5 minutes.
- Stir in remaining 2 tablespoons butter, Parmesan, and lemon zest. Taste and season with salt and pepper, if needed. Garnish with additional Parmesan and reserved pancetta.
To Make in Advance: Bake the risotto for 15 – 20 minutes. Cool and transfer to the refrigerator. When ready to serve, add 1 1/2 cups hot stock and vegetables and cook over medium heat until warm. Stir in the butter, Parmesan, and lemon zest. Season to taste.
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