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Baked asparagus risotto

Baked asparagus risotto

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A star rating of 3.9 out of 5.17 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
low inkcal403
fat8g
saturates4g
carbs70g
sugars6g
fibre4g
protein12g
low insalt1.3g
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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

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.

Goes well with

Recipe from Good Food magazine, May 2012

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Overall rating

A star rating of 3.9 out of 5.17 ratings
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