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Baked Risotto with Grilled Asparagus takes 10 minutes to prepare.

Baked Risotto with Grilled Asparagus takes 40 minutes to cook.

Baked Risotto with Grilled Asparagus makes 14 servings.

The ingredients for Baked Risotto with Grilled Asparagus are:

3 T. Olive Oil
2 Leeks
4 garlic cloves
1 t. fresh thyme, chopped
Salt and pepper to taste
1.5 c. Arborio Rice
1/2 c. white wine
4.25c. chicken stock, warmed
1.5 lb asparagus, trimmed
1/2 c. parmesan cheese, shredded
3 T. cold butter

Here is how you make Baked Risotto with Grilled Asparagus:

Preheat oven to 400 degrees. In dutch oven over medium heat, warm 2 T. oil. Saute leekds until soft. Add garlic thyme and salt., cook 1 minute. Add rice, cook, stirring occasionally, until lightly toasted. Add wine, cook 1 minute. Stir in 3 c. broth, increase heat to medium high and bring to simmer. Cover, bake stirring once until rice is tender and liquid absorbed, 25-30 minutes.Coat asparagus with remaining oil, salt and pepper. Grill until tender, 7-8 minutes. Cut on bias in 2" lengths. Stir 1.25 cup broth into rice. Stir in cheese, butter, asparagus, salt and pepper to tasted.Makes 14 1/2 cup servings.Number of Servings: 14Recipe submitted by SparkPeople user CHWABE.

The nutritional information for Baked Risotto with Grilled Asparagus is:

• Servings Per Recipe: 14
• Amount Per Serving
• Calories: 158.2

• Total Fat: 6.3 g
• Cholesterol: 8.6 mg
• Sodium: 91.2 mg
• Total Carbs: 20.2 g
• Dietary Fiber: 1.5 g
• Protein: 4.4 g