Baked Asparagus Risotto

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 2 tsp olive oil
• 1 small onion, chopped
• 300g risotto rice
• 400ml can asparagus soup
• 850ml vegetable stock
• small bunch parsley, chopped
• 300g asparagus, ends trimmed
• 10 cherry tomatoes, halved
• 25g Parmesan (or vegetarian alternative), grated

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the oven to 200°C (400°F). Warm the vegetable stock in a saucepan over low heat and keep it at a gentle simmer.

2. Heat the olive oil in an ovenproof casserole over medium heat. Add the chopped onion and cook for 5 minutes until soft.

3. Add the risotto rice and stir for 2 minutes until the grains look slightly translucent at the edges.

4. Stir in the asparagus soup. Add the hot stock a ladleful at a time, stirring and letting each addition mostly absorb before adding more, for about 10 minutes.

5. Cut the asparagus into short pieces and stir them into the rice. Cover the casserole and bake for 20 minutes until the rice is nearly tender and the liquid is mostly absorbed.

6. Scatter the halved cherry tomatoes over the top. Bake uncovered for 5 minutes.

7. Remove from the oven and stir in the grated Parmesan and chopped parsley. Let it rest for 2 minutes, then serve. The Parmesan can be replaced with a vegetarian alternative if preferred.