Baked Asparagus risotto

Made this as a side dish for the *Post Christmas* Friends lunch – especially since I adore risotto (and so does HIM)… and I loved the idea of the convenience of being able to bake it.. . Plus, instead of hours of standing of stirring away (while my guests were enjoying their drinkies) – It was as quick as one, two, three to get it ready and into the oven… and just as delicious as a stove-top risotto… plus the asparagus still had their crunch and the tomatoes weren’t mush…

this is a recipe that I will definitely make again!

Baked Asparagus Risotto

before popping into the oven

before popping into the oven

2 teaspoons of olive oil

1 small onion (chopped)

300g risotto rice

400ml can asparagus soup

850ml vegetable stock

300g asparagus (ends trimmed)

10 cherry tomatoes, halved

25g Parmesan (grated)

  1. heat oil in ovenproof casserole dish
  2. Add onion and cook for 5minutes until softened
  3. add the rice and cook for 1minute, stirring to coat in the oil
  4. Tip in the soup and stock, season and stir well to combine, then bring to the boil
  5. asparagus baked risotto
  6. cover and place in oven at 200C for 15minutes
  7. Remove dish from oven, give rice a good stir adding chopped parsley
  8. Place the Asparagus and tomatoes on top of rice
  9. before popping into the oven

    before popping into the oven

  10. Return to oven, uncovered for a further 15min
  11. Scatter with cheese to serve
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