Baked Risotto with Peas, Asparagus, & Pancetta

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
  1. Preheat oven 400°F, preferably on convection.
  2. 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.
  3. 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.
  4. 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.
  5. Cover the pot and transfer to the oven. Cook until the liquid is almost cooked out and the risotto is creamy, about 20 minutes.
  6. 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.
  7. 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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About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

11 responses to “Baked Risotto with Peas, Asparagus, & Pancetta

  1. I love risotto but rarely make it because I just don’t like standing over the stove adding the liquid in dribs and drabs, this is a revelation. It looks delicious and such a great way to use the spring vegetables.

  2. It looks lovely, so healthy and delicious! The perfect kind of dinner!

  3. I use my pressure cooker now too only for risotto. I’ve tried the oven method too, but the pressure cooker wins. Wonderful spring recipe!

  4. I’m old fashioned I guess. I love the risotto making process. Plus I drink wine while it’s cooking. Love the pancetta in yours!

  5. Pingback: Baked Risotto with Peas, Asparagus, & Pancetta | homethoughtsfromabroad626

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