Baked Risotto with Grilled Asparagus

This recipe came from a Williams-Sonoma catalog. It requires a wide Dutch oven with lid so of course it was listed on a page where they were selling exactly that item (no I did not buy anything this time). A couple of comments about the recipe: I have listed it as is except for substitution of low sodium instead of regular chicken broth and I did not go into detail on how to grill asparagus. My experience is if you use four cups of most store bought chicken broth in this kind of dish it will be very salty which is why I use low sodium instead. The cheese also adds a lot of salt so be careful with adding any additional seasonings if you are salt sensitive. And I do not have a 3½ qt Dutch oven so cooked this in my 8 qt, enamel coated, cast iron Dutch oven. With the larger surface area and the pan consisting of cast iron the risotto cooked faster than the recipe indicated. I checked mine at 15 minutes for the halfway stirring point and it was close to being done so I reduced the final cooking period accordingly. This recipe was very easy compared to physically standing over a pot stirring for 30 to 45 minutes. And I am sure it would be lovely even without the asparagus stirred in or if you opt to substitute other additions such as sauteed mushrooms, peas, etc.

Baked Risotto with Grilled Asparagus: Williams-Sonoma Catalog

Ingredients:
3 Tbsp Olive Oil
2 Leeks – halved, then thinly slice white and light green portions
4 Garlic Cloves – minced
1 tsp Fresh Thyme – chopped
1½ cups Arborio Rice
½ cup Dry White Wine
4¼ cups Low Sodium Chicken Stock/Broth - warmed
1½ lb Asparagus – tough ends removed
½ cup Grated Parmigiano-Reggiano Cheese
3 Tbsp Unsalted butter – cut into 6 pieces
Salt and Pepper

Directions:
In 3½ qt wide Dutch oven over medium heat warm the olive oil, add leeks and cook stirring occasionally until soft (8 minutes). Add garlic, thyme, and pinch of salt and cook 1 minute. Add rice and cook stirring occasionally for 2 to 3 minutes to lightly toast. Add wine and cook 1 minute. Stir in 3 cups of the warmed broth and increase heat to bring to a simmer. Cover and bake at 400 F, stirring once half way through, for 25 to 30 minutes till rice is tender and all liquid is absorbed. Coat asparagus in olive oil, salt and pepper and grill till tender. Cut asparagus on bias into 1 inch lengths. Stir remaining 1¼ cup warmed broth into risotto then stir in butter, cheese, and asparagus and season with salt and pepper.