Make-Ahead Baked Risotto with Monterey Jack

Make-Ahead Baked Risotto with Monterey Jack

prep time

minutes
cook time

minute
servings
8

Ingredients









Cooking Instructions

1

Combine rice, ham, asparagus, soup, milk, tarragon and 1 cup Monterey jack. Mix well and pour into shallow 2 1/2 quart baking dish. Cover with lid or foil and refrigerate up to 1 day ahead.


2

Heat oven to 400°F when ready to prepare. Stir in water, re-cover and bake 30 minutes. Uncover and stir. Bake uncovered 10 minutes. Stir and bake another 5 minutes or until rice is tender. Remove from oven, sprinkle with remaining Monterey jack and let stand 5 minutes. Serve immediately.


Ingredients









Cooking Instructions

1

Combine rice, ham, asparagus, soup, milk, tarragon and 1 cup Monterey jack. Mix well and pour into shallow 2 1/2 quart baking dish. Cover with lid or foil and refrigerate up to 1 day ahead.


2

Heat oven to 400°F when ready to prepare. Stir in water, re-cover and bake 30 minutes. Uncover and stir. Bake uncovered 10 minutes. Stir and bake another 5 minutes or until rice is tender. Remove from oven, sprinkle with remaining Monterey jack and let stand 5 minutes. Serve immediately.


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