Asparagus Risotto from the Oven with Green Asparagus and Tarragon

This simple oven-baked risotto pairs hearty green asparagus with the delicate flavor of tarragon. Because most of the cooking happens in the oven, it delivers creamy risotto without constant stirring.

Preparation: 10 minutes
Cooking: 35 minutes
Total: 45 minutes
Servings: 4

Ingredients

• 250 g risotto rice
• 500 g green asparagus
• 1 liter chicken broth, homemade or prepared from stock
• 1 medium onion, finely chopped
• 10 g fresh tarragon, finely chopped, or 2 g dried tarragon
• 30 g butter for sautéing
• 60 g Parmesan, freshly grated
• 30 g butter for finishing
• Sea salt and freshly ground black pepper

Instructions

1. Preheat a convection oven to 200°C.
2. Melt 30 g butter over medium heat in a lidded, ovenproof casserole or frying pan. Add the chopped onion and tarragon, then cook for about 5 minutes until lightly colored.
3. Add the risotto rice and cook, stirring, for about 30 seconds.
4. Pour in the prepared chicken broth and cover the pan.
5. Place the covered pan on the second rack from the bottom and bake for 15 minutes.
6. Meanwhile, wash and dry the asparagus. Remove the woody ends and peel the lower third if necessary. Cut the spears into pieces about 3 cm long.
7. Carefully remove the pan from the oven and lift the lid away from you to avoid the hot steam. Stir in the asparagus, replace the lid, and return the pan to the oven.
8. Bake for another 15 minutes.
9. Remove the risotto from the oven. Stir in the Parmesan and remaining 30 g butter for 2–3 minutes, until melted and creamy.
10. Season with sea salt and black pepper, then serve immediately.