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Baked asparagus risotto

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

  • Prep: 10 mins
    Cook: 45 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 403
  • Carbohydrates 70
  • Saturated Fat 4
  • Sugar 6
  • Protein 12
  • Fat 8
  • Fibre 4
  • Salt 1.3

Nutrition per serving

  • Calories 403
  • Carbohydrates 70
  • Saturated Fat 4
  • Sugar 6
  • Protein 12
  • Fat 8
  • Fibre 4
  • Salt 1.3

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

  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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