Baked asparagus risotto | Women's Weekly Food
Baked risotto is a delicious alternative to the usual hand-stirred risotto (and a lot easier, too!). Love this vegie version with tomato and asparagus
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Ingredients
- 3 1/2 cup (875ml) vegetable or chicken stock
- 2 teaspoons 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 grams (5½ ounces) asparagus, trimmed, cut into 2.5cm (1-inch) lengths
- 250 grams (8 ounces) cherry tomatoes, halved
- 1/3 cup (25g) finely grated parmesan cheese
- 2 teaspoons finely chopped fresh thyme
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