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

Nutrition per serving

  • kcal 403
  • fat 8g
  • saturates 4g
  • carbs 70g
  • sugars 6g
  • fibre 4g
  • protein 12g
  • salt 1.3g


  • 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


  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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