Baked asparagus risotto

Name: Baked asparagus risotto
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 2 teaspoons olive oil; 1 small onion, chopped; 300 grams risotto rice; 400 milliliters asparagus soup; 850 milliliters vegetable stock; 1 small bunch parsley, chopped; 300 grams asparagus, ends trimmed; 10 cherry tomatoes, halved; 25 grams parmesan (or vegetarian alternative), grated

Baked asparagus risotto might be a good recipe to expand your hor d'oeuvre recipe box. One portion of this dish contains roughly 12g of protein, 5g of fat, and a total of 378 calories. This recipe serves 4. Head to the store and pick up parsley, vegetable stock, asparagus, and a few other things to make it today. Several people really liked this Mediterranean dish. From preparation to the plate, this recipe takes approximately 55 minutes. It is a good option if you're following a gluten free diet. If you like this recipe, you might also like recipes such as Baked Risotto With Grilled Asparagus, Baked Risotto with Asparagus, Spinach, and Parmesan, and Oven-baked asparagus risotto with cherry tomatoes.

Instructions

Heat oven to 200C/180C fan/gas

Equipment you will use

Oven

Heat the oil in an ovenproof casserole dish, add the onion and cook for 5 mins until softened.

Ingredients you will need

Onion

Cooking Oil

Equipment you will use

Casserole Dish

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.

Ingredients you will need

Stock

Rice

Soup

Cooking Oil

Equipment you will use

Oven

Bake for 15 mins, then remove the dish from the oven, give the rice a good mix, stirring in the parsley.

Ingredients you will need

Parsley

Rice

Equipment you will use

Oven

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.

Ingredients you will need

Asparagus

Tomato

Cheese

Rice

Equipment you will use

Oven

Equipment

Oven

Casserole Dish

Ingredients

Servings:

2teaspoons

olive oil 1small

onion, chopped 300grams

risotto rice 400milliliters

asparagus soup 850milliliters

vegetable stock 1small bunch

parsley, chopped 300grams

asparagus, ends trimmed 10

cherry tomatoes, halved 25grams

parmesan (or vegetarian alternative), grated

Recommended wine: Chianti, Trebbiano, Verdicchio

Risotto can be paired with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Antinori Badian a Passignano Chianti Classico Gran Selezione with a 4.6 out of 5 star rating seems like a good match. It costs about 60 dollars per bottle.