Oven Baked Risotto Primavera

 Spring has Sprung in the Desert  

Mexican Yellow Poppies

And these showstopper yards across from Desert Meadows Park scream "spring!"

Oven Baked Risotto Primavera for a Meatless Monday Dish

This recipe showcases the freshness and variety of spring in a bowl loaded with asparagus, cherry tomatoes, zucchini, mushrooms, and peas. It's an excellent side for seafood,ham and chicken dinners. Oven-baked risotto eliminates a lot of extra stovetop stirring. 

As a time saver, the dish can be made the night before. When reheating you will need to add more liquid (chicken broth).

Ingredients: 

• 1 tablespoon olive oil 
• 2 tablespoons butter, divided 
• 1/3 cup sweet onions finely chopped 
• 3-4 garlic cloves, minced 
• 1- 1/2 cups uncooked Arborio rice (do not rinse) 
• 4-1/2 cups low sodium chicken broth, warmed 
• 3/4 cup of petite peas, thawed
• 1 cup each asparagus cut into 1-inch pieces and zucchini diced
• 1 cup of diced mushrooms
• 1 cup halved cherry tomatoes, drained on a paper towel 
• 1-1/2 cups freshly grated Parmesan cheese, divided 
• 1 teaspoon each of dried basil and parsley flakes 
• Salt and pepper to taste 
• 1/4 cup dry white wine 
• 1/4 cup heavy cream 

Cooking Tips: 

Prep ahead veggies early in the day or the day before and keep refrigerated.

Directions: 

• Warm chicken broth in a small saucepan, and cover with a lid. Set aside. 
• Preheat the oven to 400 degrees. 
• In a large frying pan melt 1 tablespoon butter with 1 tablespoon olive oil over medium heat in the frypan. Saute onions and mushrooms for 3 minutes, add in minced garlic at the last minute of sauteeing time.  
• Add the rice and stir until well coated with butter and the edges begin to look translucent about 3-4 minutes. 
• Add spices and sauté for an additional 30 seconds. 
• Add 4-1/2 cups warm chicken broth to the rice mixture with 1/2 cup Parmesan cheese. 
• Bring to a boil and cover to keep warm. Remove from burner.
• Blanch asparagus and zucchini pieces for 1 minute. Drain into an ice bath and drain again. Add to rice mixture. Transfer the rice mixture to an oven-safe bowl and cook covered in the oven for 16 minutes. 
• When rice is tender, remove from oven and stir in 1/4 cup heavy cream, 1 tablespoon butter, white wine, peas, chopped tomatoes, and 1 cup Parmesan cheese. Stir until smooth. 
• Place risotto back in the oven, uncovered, and cook for 5-8  minutes more. Stir in more Parmesan cheese right before serving. 
• Season with salt and pepper if necessary use more chicken broth if the rice mixture needs more liquid.  

Photo-risotto paired with grilled salmon

a little ham humor in case you are missing your meat.