Baked Risotto with Shiitakes and Asparagus

By Marge Perry & David Bonom

  • Yield:

    4 servings


  • 3 tablespoons olive oil, divided
  • 8 ounces shiitake mushrooms, steams discarded, caps cut into 1/4-inch-wide strips
  • 1 teaspoon salt, divided
  • 1/2 teaspoon ground black pepper, divided
  • 12 ounces asparagus, trimmed, cut into 1 1/2-inch lengths
  • 1/2 cup drained oil-packed sun-dried tomatoes, sliced
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 1 teaspoon fresh thyme , chopped, or 1/4 teaspoon dried
  • 1 cup Arborio rice
  • 1/2 cup dry white wine, such as Sauvignon Blanc
  • 3 cups unsalted vegetable broth
  • 1/2 cupe Pecorino Romano cheese, grated
  • 1/2 cup whole-milk ricotta cheese


  1. Preheat the oven to 400°.
  2. Heat 1 tablespoon of the oil in an oven-safe Anolon Accolade 12" Skillet over medium-high heat. Add shiitakes, 1/4 teaspoon salt, and 1/8 teaspoon of the pepper and cook, stirring occasionally, until the mushrooms are tender and browned, 6 to 7 minutes, Transfer to a large bowl.
  3. Heat 1 tablespoon of the oil in the skillet over medium-high heat. Stir in the asparagus, 1/4 teaspoon of the salt, and 1/8 teaspoon of the pepper and cook until the asparagus is bright green, stirring often, about 2 minutes. Add the sun-dried tomatoes and cook for 1 minute. Transfer to the bowl with the mushrooms.
  4. Reduce the heat to medium, add the remaining 1 tablespoon oil, the onion, garlic, and thyme and cook until the onion is slightly softened, 2-3 minutes. Add the rice and cook, stirring for 1 minute. Add the wine and cook until it is nearly absorbed, about 1 minute. Add the broth and the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Increase the heat to medium-high and bring to a simmer. Cover the skillet, transfer to the oven, and bake until the liquid is absorbed and the rice is tender, 20-22 minutes.
  5. Stir in the reserved vegetables,the Romano, and ricotta.