Baked asparagus risotto
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
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- 2 tsp olive oil
- 1 small onionchopped
- 300g risotto rice
- 400ml can asparagussoup
- 850ml vegetable stock
- small bunch parsleychopped
- 300g asparagusends trimmed
- 10 cherry tomatoeshalved
- 25g parmesan(or vegetarian alternative), grated
Nutrition: per serving
- kcal403low
- fat8g
- saturates4g
- carbs70g
- sugars6g
- fibre4g
- protein12g
- salt1.3glow
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.
