No-Fuss Asparagus And Ham Baked Risotto Recipe

Recipe By Slurrp

This no-fuss asparagus and ham baked risotto is a delicious and easy-to-make dish that is perfect for a quick weeknight dinner. The creamy risotto is packed with tender asparagus and savory ham, creating a flavorful combination. Baking the risotto in the oven eliminates the need for constant stirring, making it a hassle-free recipe. Serve this comforting dish with a side salad for a complete meal.

4.3
17 Rating -
Rate
Non Vegdiet
47minstotal
12minsPrep
35minsCook
47m.total
12m.Prep
35m.Cook
No-Fuss Asparagus And Ham Baked Risotto
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Ingredients for No-Fuss Asparagus And Ham Baked Risotto Recipe

  • 1/2 tablespoon Butter
  • 1/4 Small Onion, Finely Chopped
  • 1/4 cup Arborio Rice
  • 1 cup Chicken Broth
  • 1/4 bunch Asparagus, Trimmed And Cut Into Bite Sized Pieces
  • 1/4 cup Diced Cooked Ham
  • As required Salt And Pepper, To Taste
  • as per your need Grated Parmesan Cheese, For Garnish
  • as per your need Fresh Parsley, For Garnish

Directions: No-fuss Asparagus And Ham Baked Risotto Recipe

Cooking Directions

  • STEP 1.Preheat the oven to 375°F (190°C).
  • STEP 2.In a large oven-safe skillet, melt the butter over medium heat. Add the onion and cook until softened, about 5 minutes.
  • STEP 3.Add the rice to the skillet and stir to coat it with the butter. Cook for 1-2 minutes, until the rice is slightly toasted.
  • STEP 4.Pour in the chicken broth and bring to a simmer. Cover the skillet with a lid or aluminum foil and transfer it to the preheated oven.
  • STEP 5.Bake for 20 minutes, then remove the skillet from the oven and stir in the asparagus and ham. Return the skillet to the oven and bake for an additional 10-15 minutes, until the rice is tender and the asparagus is cooked.
  • STEP 6.Remove the skillet from the oven and let the risotto rest for a few minutes before serving. Season with salt and pepper to taste.
  • STEP 7.Serve the baked risotto hot, garnished with grated Parmesan cheese and fresh parsley.
  • STEP 8.Enjoy!

Cooking Tips

  • Make sure to use an oven-safe skillet that can withstand high temperatures.
  • Feel free to add other vegetables or proteins to the risotto, such as mushrooms or cooked chicken.
  • For a vegetarian version, omit the ham and use vegetable broth instead of chicken broth.

Storage and Serving

  • Leftover risotto can be stored in an airtight container in the refrigerator for up to 3 days.
  • To reheat, add a splash of broth or water to the risotto and heat it in a skillet over medium heat until warmed through.
  • Serve the reheated risotto as is or use it as a base for other dishes, such as risotto cakes or stuffed peppers.
Nutrition
value
813
calories per serving
34 g Fat52 g Protein74 g Carbs8 g FiberOther

Current Totals

  • Fat
    34g
  • Protein
    52g
  • Carbs
    74g
  • Fiber
    8g

MacroNutrients

  • Carbs
    74g
  • Protein
    52g
  • Fiber
    8g

Fats

  • Fat
    34g

Vitamins & Minerals

  • Calcium
    229mg
  • Iron
    10mg
  • Vitamin A
    336mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    13mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    93mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    28mg
  • Vitamin E
    3mg
  • Copper
    < 1mcg
  • Magnesium
    145mg
  • Manganese
    1mg
  • Phosphorus
    641mg
  • Selenium
    45mcg
  • Zinc
    6mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp