Baked Spring Vegetable Risotto
Quick tribute to the best meal I ever ate.
Equipment
- Dutch oven
Ingredients
- 2 tbsp butter
- 1 bunch asparagus cut into 1-2 inch pieces
- 1 red onion chopped
- 8 oz mushrooms quartered
- 2 1/2 cup chicken broth
- 1 cup Arborio rice
- 2 oz brie
Instructions
- Preheat oven to 425.
- On stove top, place Dutch oven over medium heat. Melt butter. When butter is melted, add onion. Cook until onions begin to soften, 2 -3 minutes.
- Add mushrooms and asparagus. Cook, stirring frequently, until asparagus crispy tender, about 5 minutes.
- Bake until most of the liquid is absorbed (about 30 minutes). Remove from oven and add cheese. Stir until cheese is melted and serve.
- Bake until most of the liquid is absorbed (about 30 minutes). Remove from oven and add cheese. Stir until cheese is melted and serve.
Notes
This recipe is 8 Green, Blue, or Purple WW points.