No-Stir Asparagus and Artichoke Risotto

Good Pair Days -
  • 1 tbsp olive oil
  • 25g butter
  • 1 chopped onion
  • 1 chopped celery stalk
  • 1 chopped carrot
  • 150g chopped radishes
  • 125g chopped asparagus
  • 270g risotto rice
  • 200ml white wine
  • 1 litre veg stock
  • 150g peas
  • 175g grilled artichokes in oil, drained and chopped
  • 1 lemon, zest only
  • 30g parmesan, grated
  • Preheat the oven to 170C. Put the oil and butter in a roasting tin, place on the hob on a medium heat, and fry the onion, carrot and celery until softened for 5 mins. Season well, then stir in the radishes, asparagus and rice. Cook for a few mins more.
  • Add the wine to the tin and all but 50ml of the stock, then bake in the oven for 40 mins. After 30 mins, stir in the peas, artichoke and lemon zest, then cook for the remaining 10 mins. Stir in the rest of the stock and the grated cheese, and serve.
40 mins
4 serving