Name: Baked asparagus risotto
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4
Cuisine: Italian
Ingredients: 2 tsp olive oil; 1 small onion chopped; 300g risotto rice; 400ml can asparagus soup; 850ml vegetable stock; small bunch parsley chopped; 300g asparagus ends trimmed; 10 cherry tomatoes halved; 25g parmesan (or vegetarian alternative), grated

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Baked asparagus risotto

Baked asparagus risotto

Cassie Best

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Serves 4

Easy

Prep: 10 mins

Cook: 45 mins

A star rating of 4 out of 5.20 ratingsRate

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Cooking your Italian rice in the oven saves you laborious stirring time - plus this one's low in fat and calories

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

2 tsp olive oil
1 small onion

chopped
300g risotto rice
400ml can asparagus

soup
850ml vegetable stock
small bunch parsley

chopped
300g asparagus

ends trimmed
10 cherry tomatoes

halved
25g parmesan

(or vegetarian alternative), grated

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Nutrition: per serving

kcal403

low
fat8g
saturates4g
carbs70g
sugars6g
fibre4g
protein12g
salt1.3g

low

Method

step 1

Heat oven to 200C/180C fan/gas 6. Heat the oil in an ovenproof casserole dish, add the onion and cook for 5 mins until softened. Add the rice and cook for 1 min more, stirring to coat in the oil. Tip in the soup and stock, season and stir well to combine, then bring to the boil. Cover and place in the oven.
step 2

Bake for 15 mins, then remove the dish from the oven, give the rice a good mix, stirring in the parsley. Place the asparagus and tomatoes on top of the rice. Return to the oven, uncovered, for a further 15 mins. Scatter with the cheese to serve.

Recipe from Good Food magazine, May 2012

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A star rating of 4 out of 5.20 ratings

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