Baked asparagus risotto

30-60 minutes 4 servings 600 kcal or less budget budget bakes family meal good for you italian rice italy low calorie mains rice pot risoto rissoto rissotto tray bake veggie risotto

N/A

Source

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

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.

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.