BAKED ASPARAGUS RISOTTO

Baked asparagus risotto image

Cooking your Italian rice in the oven saves you laborious stirring time - plus this one's low in fat and calories

Provided by Cassie Best

Time 55m

Number Of Ingredients 9

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

Steps:

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.

Nutrition Facts : Calories 403 calories, Fat 8 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 70 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 12 grams protein, Sodium 1.3 milligram of sodium