Recipe Name parmesan risotto Submitted by Guest Recipe Description east risotto Quantity 6 Quantity Unit servings Prep Time (minutes) 10 Cook Time (minutes) 45 Ready In (minutes) 55

Ingredients Amount Measure Ingredient 1 1/2 cup Arborio Rice, white, short-grain, raw, unenriched 4 cup chicken stock, low salted 8 ounce Cheese, parmesan, grated 1 glass (3.5 fl oz) wine, dry white 3 tablespoon butter 2 teaspoon salt, kosher 3 cup Asparagus, chopped Steps Sequence Step 1 Preheat the oven to 350 degrees. Place the rice and 4 cups of the chicken stock in a Dutch oven, such as Le Creuset. Cover and bake for 45 minutes, until most of the liquid is absorbed and the rice is al dente. Remove from the oven, add the remaining cup of chicken stock, the Parmesan, wine, butter, salt, and pepper, and stir vigorously for 2 to 3 minutes, until the rice is thick and creamy