Secret Recipe No-fuss asparagus and ham baked risotto

Method No-fuss asparagus and ham baked risotto  

• Preheat oven to 170°C. Bring stock to the boil in a saucepan over high heat. Reduce heat to low and simmer.

• Meanwhile, heat a large flameproof casserole (see note) over medium heat. Add onion. Cook, stirring, for 5 minutes or until onion is soft. Add rice. Stir to coat.

• Add stock to rice. Stir to combine. Transfer dish to oven. Bake, covered, for 30 minutes or until rice is just tender and stock is nearly all absorbed.

• Meanwhile, place asparagus and peas in a heatproof bowl. Cover with boiling water. Stand for 2 minutes. Drain.

• Add parmesan, asparagus, peas and ham to risotto. Stir to combine. Season with pepper. Serve.

Secret Recipe :

Ingredients (serves 4)

• 4 cups chicken stock
• 1 tablespoon olive oil
• 1 brown onion, finely chopped
• 1 1/2 cups arborio rice
• 1 bunch asparagus, trimmed, cut into 3cm lengths
• 1 cup frozen peas
• 1/2 cup shredded parmesan cheese
• 150g shaved ham, chopped

Notes

• Note: If you don't have a flameproof casserole, complete step 2 in a large frying pan. Transfer to an ovenproof dish for step 3. Use foil to cover if you don't have a lid.
• Shortcut: Turn leftover risotto into risotto cakes: add 1 egg and 1/2 cup fresh breadcrumbs to cold risotto. Form into patties and pan-fry until golden.