Name: Baked asparagus risotto
Cook time: 60 min
Total time: 60 min
Yield: 4
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

Baked risotto is a delicious alternative to the usual hand-stirred risotto (and a lot easier, too!). We love this vegetarian version with tomato and asparagus as a tasty weeknight meal.

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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

Method

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.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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