Baked Risotto with Asparagus and Swiss Chard Recipe

Name: Baked Risotto with Asparagus and Swiss Chard
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

1
Prepare a medium heat fire (375F) in a wood-fired oven or cooker.
2
Heat the olive oil over medium heat in a 6-quart Dutch oven or casserole dish.
3
Add the onion and a pinch of salt and saute until the onion is translucent, about 3 minutes.
4
Add the rice, stirring to coat with the oil.
5
Stir in the stock, wine, chard leaves and stems, asparagus, nutmeg, and 1 1/2 teaspoons salt.
6
Place in the oven, uncovered, and bring to a simmer.
7
Cook for 5 minutes, then stir in half of the cheese and smooth the top.
8
Sprinkle with the rest of the cheese and cover tightly with aluminum foil.
9
Place the baking dish back on the floor of the oven near the center.
10
Bake until the rice is cooked through and has absorbed most of the liquid, about 20 minutes.
11
The rice should be moist but not soupy.
12
Remove the foil for the last 10 minutes of baking to create a beautiful golden crust and to add smoky flavor.
13
Serve immediately.

758

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 onion, finely chopped, Pinch of kosher salt, plus 1 1/2 teaspoons, 1 1/2 cups arborio rice, and more.

Yes, Baked Risotto with Asparagus and Swiss Chard falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Baked Risotto with Asparagus and Swiss Chard

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions