After all that risotto talk with our recent blogging event I had a craving for risotto.
It was a lazy Sunday and I adapted an old and trusted recipe of Liz and I's into what I had in the house and came up with this. An oven-baked risotto is so nice, its easy and you don't have to do all that stirring. I don't mind the stir-style, traditional method usually, it does create a different, creamier result, but this baked one is just damn fine when you're lazy and need to fix a risotto craving.
20g unsalted butter
2 tbs olive oil
1 large onion, finely chopped
1 garlic clove, crushed
2 cups (440g) Arborio rice
1 tsp smoked paprika
½ cup red/white wine
1 litre hot chicken stock
Handful fresh basil leaves
2 bunches asparagus, ends trimmed
2 rashers of bacon, diced
½ cup parmesan
Preheat the oven to 180°C.
Heat the butter and 1 tablespoon of the oil in a ovenproof pan on the stove.
Fry the bacon, onion and garlic for about 5 minutes or until soft. Add the rice and paprika and stir.
Add the wine, bring to the boil then simmer, uncovered, for about 1 minute until the wine is absorbed. Now add the stock and cover.
Put the pan in the oven for 20-25 minutes or until the liquid is absorbed and the rice is tender. Stir once during cooking.
Toss the asparagus in the remaining oil and spread on a baking tray with the. Place in the oven for the final 10 minutes of the rice cooking time to cook.
Just before serving, stir the asparagus pieces, basil leaves and parmesan through and serve.