Baked asparagus risotto

Baked asparagus risotto

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(11 ratings)

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Cooking time

Prep: 10 mins Cook: 45 mins

Skill level

Easy

Servings

Serves 4

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

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
403
protein
12g
carbs
70g
fat
8g
saturates
4g
fibre
4g
sugar
6g
salt
1.3g

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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Method

  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.
  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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Comments

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casherlock's picture
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Great recipe! Very easy and just right! Instead of the asparagus soup - I don't like instant food - I used some half fat thick cream. I guessed from the recipe that the asparagus would risk being undercooked so I made sure they were well covered with the liquid of the rice. I also put slightly more stock in than suggested. The stock together with the cream gave it a lovely velvety finish and the asparagus were al dente. Perfect!

emmajaynesullivan's picture

I think this is really delicious and easy to make. I couldn't find any asparagus soup (bizarre!), so I used some white wine and chicken soup instead.

kazlouandandy's picture

Just made this and its lovely! Very tasty and easy to make. I steamed the asparagus for a little bit before adding as I wasn't sure it would cook on top of the risotto in 15 mins and it was just right. I added some chicken as it goes lovely with asparagus. Will do again :)

kevindelehanty's picture
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Not great, lacked flavour and was bit stodgy. But an interesting way to cook risotto.
The asparagus wasn't cooked properly.

sugarplum12's picture
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This has become a household favourite for midweek dinners and even guests for dinner have loved it too! I cook off some chicken with onion, mushrooms and peppers first, then add the rice. For the asparagus soup, I actually used cup-a-soup and don't end up using the full amount of stock that is suggested. A little bit of white wine doesn't go a miss either!

amandajane_s's picture
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This was a great way to do risotto without having to stand and stir for ages and its easy to see how you could swap out the various ingredients for say a mushroom version for example. We cooked some chicken and added it to this asparagus version at the point where you put it back in the oven for the final 15 minutes which made it more substantial. Yummy and easy. Definitely recommend.

beclam's picture
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This was an ok midweek meal, i would not go out of this way to make it again but if i had the ingredients i would make it. As my hubby HAS to have meat in every meal i dry fried some chorizo and added that to his at the end which he enjoyed

Frantic Flapjack's picture
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Not terribly keen on risotto but had two packs of risotto rice in the cupboard and little else so I thought I would give this a go. Loved the fact that you don't have to stand and stir for ages. It cooked really well and tasted good. I used a tin of mushroom soup as that was all I had - not sure if I've ever seen a tin of asparagus soup. I cooked the asparagus separately as I thought it may dry up lying on top of the risotto in the oven - it's too good to waste!
If you like risotto, I would highly recommend this recipe.

enright78's picture
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Slightly disappointing. Cooking times fine, but lacked flavour, rather band. I'll try it again but maybe this time with mushrooms and a can of mushroom soup. Asparagus soup was hard to find.

kellydaniel16's picture
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Nothing special.
The risotto was somewhat claggy. Definitely sticks to the ribs.
Not terrible but not tasty enough to make again.
It IS an easy meal, though.

kistfj's picture
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Very simple, tasty midweek supper. I cooked the rice 20 minutes with the lid on the second time, 15 minutes without, for better results. I upped the amount of asparagus and left out the tomatoes, baked tomatoes tend to become snotty with tough skins. Made it with 2 stock cubes.

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