Oven Baked Risotto - cooking recipe

Ingredients

1 cup Arborio rice
1 tbsp grated onion
1 tbsp olive oil
1/4 cup champagne or white wine
1 1/2 cups chicken broth
1/2 cup spreadable herb cheese, such as Alouette or Boursin
3 tbsp grated Parmesan cheese
1/2 cup cooked asparagus tips
1/2 cup peas
2 tbsp butter

Preparation

Preheat oven to 400\u00b0F. In a shallow ovenproof saucepan, heat olive oil over medium heat. Cook rice for 1 min. Add champagne and cook until evaporated. Add chicken broth and 1 cup water. Season. Bring to a boil, cover then transfer to oven to bake for 25 mins. Stir in herb cheese, Parmesan, asparagus, peas and butter. Serve immediately.