Risotto can indeed be prepared in the oven as well. Because that’s how it’s done in Italy too, let it burn.
Asparagus, yellow tomatoes and lemon make this risotto springy. Mari Moilanen
Many people think that risotto cannot be made in the oven. Food supplier Mari Moilanen dispel those doubts, because in Liguria, Italy, risotto is sometimes cooked in the oven.
– Someone always gets nervous when I play Something tasty -for the oven risotto recipe on the blog. They say you can’t make risotto in the oven. Well, I disagree, Moilanen says.
According to Moilanen, this risotto seasoned with lemon and asparagus is super good and it’s easy to make in the oven.
It’s perfect for Easter, as asparagus is one of my favorite ingredients.
Lemon oven risotto
(for 6 people)
1 yellow onion, chopped
3 cloves of garlic, chopped
knob of butter + 1 tablespoon of olive oil
2 dl white wine
3 dl Carnaroli risotto rice
8 dl chicken broth
1 cup mascarpone
100 g finely grated Parmesan
½ tsp black pepper
1 small lemon
On:
100 g of small asparagus
100 g of yellow cherry tomatoes
100 g of aromatic grated cheese (Comte, Gouda or Emmental)
1. Saute the onions in a butter-oil mixture in a pan until they soften. Add rice to the pan, swirl the pan until the rice is translucent.
2. Add the wine and let it absorb. Add two deciliters of chicken stock, let it boil for five minutes and add the rest of the stock and let it boil for another five minutes.
3. Finally, add mascarpone, parmesan and black pepper. Grate the rind from the lemon and squeeze the juice. Add them to the risotto. At this point, the risotto should be very runny.
4. Lightly grease a shallow baking dish and pour the risotto into the dish. Cook the oven risotto in a 200 degree oven for 15 minutes.
5. In the meantime, quickly turn the mini asparagus in a hot pan in oil and cut the tomatoes in half.
6. Remove the pan from the oven and sprinkle cheese on top. Add the asparagus and tomatoes to the surface of the oven risotto. Continue baking for another 10-15 minutes. Enjoy immediately.