No-fuss asparagus and ham baked risotto

Ingredients (serves 4)
* 4 cups chicken stock
* 1 tablespoon olive oil
* 1 brown onion, finely chopped
* 1 1/2 cups arborio rice
* 1 bunch asparagus, trimmed, cut into 3cm lengths
* 1 cup frozen peas
* 1/2 cup shredded parmesan cheese
* 150g shaved ham, chopped


Method
1. Preheat oven to 170°C. Bring stock to the boil in a saucepan over high heat. Reduce heat to low and simmer.
2. Meanwhile, heat a large flameproof casserole (see note) over medium heat. Add onion. Cook, stirring, for 5 minutes or until onion is soft. Add rice. Stir to coat.
3. Add stock to rice. Stir to combine. Transfer dish to oven. Bake, covered, for 30 minutes or until rice is just tender and stock is nearly all absorbed.
4. Meanwhile, place asparagus and peas in a heatproof bowl. Cover with boiling water. Stand for 2 minutes. Drain.
5. Add parmesan, asparagus, peas and ham to risotto. Stir to combine. Season with pepper. Serve.

Notes & tips
* Note: If you don't have a flameproof casserole, complete step 2 in a large frying pan. Transfer to an ovenproof dish for step 3. Use foil to cover if you don't have a lid.
* Shortcut: Turn leftover risotto into risotto cakes: add 1 egg and 1/2 cup fresh breadcrumbs to cold risotto. Form into patties and pan-fry until golden.

Source
Super Food Ideas - Page 72
Recipe by Tracy Rutherford