Baked asparagus risotto

Baked asparagus risotto

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(14 ratings)

Prep: 10 mins Cook: 45 mins


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

  • Vegetarian

Nutrition: per serving

  • kcal403
  • fat8g
  • saturates4g
  • carbs70g
  • sugars6g
  • fibre4g
  • protein12g
  • salt1.3g
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  • 2 tsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 small onion, chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 300g risotto rice
    Risotto rice

    Risotto rice

    To create an authentic creamy Italian risotto, the use of specialist rice is imperative. It…

  • 400ml can asparagus soup



    Labour-intensive to grow, asparagus are the young shoots of a cultivated lily plant. They're…

  • 850ml vegetable stock
  • small bunch parsley, chopped



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 300g asparagus, ends trimmed



    Labour-intensive to grow, asparagus are the young shoots of a cultivated lily plant. They're…

  • 10 cherry tomato, halved
  • 25g Parmesan (or vegetarian alternative), grated



    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…


  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.

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Comments (12)

Quaking's picture

Very easy. Decided to roast the asparagus at the same time as cooking the rice for the first 15 minutes and jazzed up with balsamic glaze before serving.

casherlock's picture

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

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

sugarplum12's picture

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

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

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

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

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

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

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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