Creamy Sparrowgrass Risotto
A hands-off oven-baked risotto studded with roasted asparagus and sweet English peas, finished with Parmesan, butter and a bright squeeze of lemon. Creamy, comforting and far less fussy than the stovetop stirred version. A perfect springtime vegetarian dinner.
Kitchen view — how this recipe renders on the kitchen screen.
An oven-baked risotto method that frees you from constant stirring — a final vigorous stir at the end brings out all the creaminess.