Baked Asparagus Risotto
In this delightful risotto recipe, earthy risotto rice is infused with flavorful asparagus soup and a fragrant vegetable stock, creating a creamy and comforting dish. The rice is then baked to perfect tenderness, and garnished with vibrant asparagus, juicy cherry tomatoes, and a generous sprinkle of Parmesan cheese. Each bite is a symphony of textures and tastes, making this dish a lovely option for a cozy and satisfying meal.
— Constant Cookbook
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
Instructions
- 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.
- 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.
Cook Time
45M
Prep Time
PT10M
Yield
Serves 4
Nutrition
- Calories: 403 calories
- Fat Content: 8 grams fat
- Saturated Fat Content: 4 grams saturated fat
- Carbohydrate Content: 70 grams carbohydrates
- Sugar Content: 6 grams sugar
- Fiber Content: 4 grams fiber
- Protein Content: 12 grams protein
- Sodium Content: 1.3 milligram of sodium
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