Asparagus and green peas risotto, baked not stirred. Thanks to Pam Anderson's Perfect Recipes for Having People Over, I was saved from hours of risotto tending on the stovetop. Instead, I simply toasted the risotto in a Le Creuset Dutch oven, then poured in some vegetarian chicken broth and sauteed garlic and moved the Dutch oven into the actual oven, after sealing it with tin foil and the pot's heavy lid. I added the shaved Paremsan, sauteed asparagus and peas just before serving.
