Baked asparagus risotto

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• Alexandra

  03 May 2012

  Alexandra rated and commented on this recipe

  

  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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• Kelly

  09 May 2012

  Kelly rated and commented on this recipe

  

  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.

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• Enright78

  09 May 2012

  Enright78 rated and commented on this recipe

  

  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.

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• Frantic Flapjack

  15 May 2012

  Frantic Flapjack rated and commented on this recipe

  

  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.

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• claupatra

  17 May 2012

  claupatra rated this recipe

  

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• Beclam

  22 May 2012

  Beclam rated and commented on this recipe

  

  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

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• AmandaJane

  27 May 2012

  AmandaJane rated and commented on this recipe

  

  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.

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• Auds84

  31 May 2012

  Auds84 rated and commented on this recipe

  

  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!

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• kevind

  01 September 2012

  kevind rated and commented on this recipe

  

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

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• AmyCupcakeLady

  16 May 2013

  AmyCupcakeLady rated this recipe

  

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http://www.bbcgoodfood.com/recipes/2121656/

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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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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 10 mins

Cook 45 mins

Vegetarian, Low-fat

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

PER SERVING

403 kcalories, protein 12g, carbohydrate 70g, fat 8 g, saturated fat 4g, fibre 4g, sugar 6g, salt 1.3 g

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