Oven-Baked Asparagus Risotto
An oven-baked risotto is so much easier than making it on the stovetop! This asparagus risotto has juicy roasted tomatoes and fresh pesto.
Servings: 4 people
Calories: 667kcal
Recipe printed from www.easycheesyvegetarian.com
Ingredients
- 1 onion, diced
- 4 cloves garlic, minced
- 400 g (~ 2 cups) arborio rice
- 1 vegetable stock cube, crumbled
- 1 litre (~ 4 cups) water
- 150 g (~ 1/2 cup) good quality basil pesto
- 250 g (~ 9 oz / ~ 10 spears) asparagus
- 150 g (~ 5 oz) cherry tomatoes
- 100 g (~ 3 1/2 oz) vegetarian parmesan-style cheese, grated
- Salt
- Black pepper
Instructions
- Preheat the oven to 190°C (Gas Mark 5 / 375°F).
- Heat the oil in a large pan - if you have a pan that’s also oven-proof, that’s ideal. Otherwise, you’ll have to start cooking in a frying pan, and transfer to a baking dish later.
- Add the diced onion and garlic to the pan, and cook over a medium heat for a few minutes, until soft and fragrant.
- Add the arborio rice, and stir for a minute or so until it’s well coated in the oil and onion.
- Next, add the vegetable stock cube and water (or liquid stock instead, if using), and half of the basil pesto (keep some back for drizzling over at the end). Mix well, and cover with a lid.
- Place in the oven for around 20 minutes, then remove and stir well. The rice should be nearly cooked - give it a little taste to check.
- Add the chopped asparagus, cherry tomatoes, and most of the cheese (you can save a little back for garnish, if you like). Add salt and pepper to taste. If the mixture seems a little dry, or if the rice still needs to cook a bit more, you can also add another splash of water or stock - I added about another 250ml (~ 1 cup). Mix thoroughly, cover with the lid, and return to the oven for a further 20 minutes, or until cooked to your liking.
- When the risotto is cooked, mix thoroughly again, and serve topped with any remaining pesto and parmesan cheese.
Video
Notes
Risotto is best eaten immediately. If you do have leftovers, you can store it in an air-tight tub in the fridge for 2-3 days. Reheat thoroughly in the microwave before serving.
Nutrition
Nutrition Facts
Oven-Baked Asparagus Risotto
Amount Per Serving (1 portion)
Calories 667
Calories from Fat 229
% Daily Value*
Fat 25.4g39%
Saturated Fat 7.3g37%
Cholesterol 27mg9%
Sodium 759mg32%
Potassium 343mg10%
Carbohydrates 94.9g32%
Fiber 5.8g23%
Sugar 5.7g6%
Protein 20.4g41%
Calcium 379mg38%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.
Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.