I love a risotto but sometimes it can be such a faff. A baked risotto is all the taste with half the effort & after a day of spring cleaning I did not have much effort left in me, so that’s what I made.
Soften some onion and a bashed garlic clove or 2 in some oil and butter.
Sprinkle with a bit of smoked paprika and pop in a couple of thyme sprigs.
Add your risotto rice and stir to coat.
Pour in about 125ml of wine (or sherry) and reduce it.
Pour in some chicken stock (to bake I would probably use about a litre of stock to 400g of rice – this will easily serve 4 so why I made this quantity for 2 I’ll never know!)
Stick it in the oven on about 190°c for about 20-25 minutes.
When you have about 10 minutes left, stick the slices of ham in the oven on a baking tray, along with your lightly oiled asparagus. Give the ham about 5 minutes to crisp up and the asparagus 8-10 minutes.
When it’s all done, fork through about 50g of fontina, your asparagus chopped into bite sized pieces and some thyme leaves. Season to taste.
Sprinkle with chopped up ham and serve.
21st April 2013.