Oven Baked...No More Stirring
1 Bunch Asparagus (cleaned and cut into 1/2 inch pieces)
1 Small Onion (diced)
Olive Oil
3/4 Cup Arborio Rice
1/4 Cup White Wine
1 1/2 Cup Hot Water
1 Cup Low Sodium Chicken Broth
Salt/Pepper
2 Tablespoon Unsalted Butter
Parmesan Cheese
Handful of Parsley (chopped)
Preheat Oven to 400 Degrees
Coat the bottom of Dutch Oven (or oven proof pot) with olive oil
Over medium heat add onions and cook till softened about 5 minutes
Add asparagus season with salt / pepper
Cook till softened about 3-4 minutes
Add the rice stirring to coat the grains with olive oil (add a tad more olive oil if needed)
Stir in the wine and cook till evaporated about 1 minute
Stir in water and broth
Reason with salt/pepper
Bring to a boil then cover with lid and transfer to oven
Bake for 15 minutes
After 15 minutes stir in remaining chicken broth and 1 tablespoon of butter
Re-cover and bake additional 10 minutes
Remove from oven
Cool for 5 minutes then stir in remaining butter, cheese and parsley
