Baked Risotto with Asparagus and Swiss Chard

Name: Baked Risotto with Asparagus and Swiss Chard
Yield: serves 6 as a side dish
Ingredients: 2 tablespoons olive oil; 1 onion, finely chopped; Pinch of kosher salt, plus 1 1/2 teaspoons; 1 1/2 cups arborio rice; 2 1/2 cups vegetable or chicken stock; 1/2 cup dry white wine; 1 large bunch chard leaves, chopped, stems cut out and reserved (about 4 cups); 1 pound thin asparagus spears, trimmed and cut into 2-inch diagonal slices; 1/4 teaspoon freshly grated nutmeg; 1 1/2 cups grated Parmesan cheese

January 24, 2012

Risotto is typically made on the stove top with a fair amount of stirring to release the starch from the grains of rice. It can also be baked in a casserole, though it will be less creamy because less starch is released. Cooking it in a wood-fired oven adds a smoky flavor. The asparagus and Swiss chard are perfect additions in spring. You can use any of your favorite seasonal greens in their place. Diced butternut squash or yellow beets are terrific here too, as are the traditional mushrooms.

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