Baked asparagus risotto | Women's Weekly Food

Ingredients

• 3 1/2 cup (875ml) vegetable or chicken stock
• 2 teaspoon finely grated lemon rind
• 1/4 cup (60ml) lemon juice
• 1 tablespoon olive oil
• 1 medium brown onion (150g), chopped finely
• 1 clove garlic, crushed
• 1 1/2 cup (300g) arborio rice
• 170 gram (5½ ounces) asparagus, trimmed, cut into 2.5cm (1-inch) lengths
• 250 gram (8 ounces) cherry tomatoes, halved
• 1/3 cup (25g) finely grated parmesan cheese
• 2 teaspoon finely chopped fresh thyme