Baked asparagus risotto

Baked risotto is a delicious alternative to the usual hand-stirred risotto (and a lot easier, too!)

  • 1 hr cooking
  • Serves 4
  • Print


Baked asparagus risotto
  • 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


Baked asparagus risotto
  • 1
    Preheat oven to 180°C/350°F.
  • 2
    Bring stock, rind and juice to the boil in medium saucepan. Reduce heat; simmer, covered.
  • 3
    Meanwhile, heat oil in medium saucepan; cook onion and garlic, stirring, until onion softens. Add rice; stir to coat in onion mixture. Stir in simmering stock mixture. Transfer mixture to shallow large ovenproof dish; cover with foil.
  • 4
    Bake risotto 25 minutes, stirring halfway through cooking. Add asparagus and tomato; bake, uncovered, about 25 minutes or until rice is tender. Season.
  • 5
    Remove risotto from oven; sprinkle with cheese and thyme.


Be sure to cover the risotto mixture tightly with foil while baking to ensure a perfectly creamy result.

More From Women's Weekly Food